Post by chief_cook2 on Feb 24, 2007 18:44:01 GMT -6
Orange-Sage Pork Chops
2/3 cup olive oil
1/2 cup orange juice
2 teaspoons dried sage
2 teaspoons grate orange zest
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 pork chops, 1-inch thick
Marinade:
In a glass or ceramic baking dish or large re-sealable plastic bag,
mix olive oil, orange juice, orange zest, garlic, salt, and pepper.
You want the ingredients well mixed.
Trim chops of fat. Add the chops to the marinade and cover or seal.
Place in refrigerator for 12 to 24 hours. Turn the chops
intermittently.
Prepare your grill to a medium heat and lightly oiled.
Remove chops from marinade and discard marinade. Place chops on grill.
Cover grill and cook the chops for 5 minutes. Turn over and continue
cooking for 5 minutes for a total of 10 minutes. Cut the center to
determine doneness. You want a slight pink color in the center.
Makes 4 Servings
2/3 cup olive oil
1/2 cup orange juice
2 teaspoons dried sage
2 teaspoons grate orange zest
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 pork chops, 1-inch thick
Marinade:
In a glass or ceramic baking dish or large re-sealable plastic bag,
mix olive oil, orange juice, orange zest, garlic, salt, and pepper.
You want the ingredients well mixed.
Trim chops of fat. Add the chops to the marinade and cover or seal.
Place in refrigerator for 12 to 24 hours. Turn the chops
intermittently.
Prepare your grill to a medium heat and lightly oiled.
Remove chops from marinade and discard marinade. Place chops on grill.
Cover grill and cook the chops for 5 minutes. Turn over and continue
cooking for 5 minutes for a total of 10 minutes. Cut the center to
determine doneness. You want a slight pink color in the center.
Makes 4 Servings