Citrus Marinated Seared Porkchops
This post is sponsored by DaTerra Cucina. This post contains affiliate links. All photos and recipes are mine.
I never really ate a lot of pork growing up - that is, unless it was bacon. I could get down on some bacon! But in having my own family, I want my kids to be introduced to a wide variety of foods and pork chops seem to be a hit with the kiddos. Maybe it's because it reminds them of chicken, I don't know, but they gobble it up every single time. Here's one of my favorite pork chop marinades I use.
- 1 cup orange juice
- 1 teaspoon grated lemon zest
- 1/4 cup lemon juice
- 1 teaspoon lime zest
- 1/4 lime juice
- 1/4 cup honey
- 2 garlic cloves, minced
- 1 small red onion, minced
- 3 tablespoons olive oil
- 4 tablespoons butter
Step One. Mix together the citrus juices, zests, honey, onion, and garlic. Add in the pork chops for 10 minutes to get allow the meat to get to room temperature and absorb the marinade.
Step Two. In a non-stick skillet, add in 2 tablespoons of oil. Take the chops out of the marinade, season with salt and pepper and lay them on the skillet. Set the marinade aside for later. Cook only 2 chops at a time so you don't crowd the pan. If you try to fit too many chops in at once, it will steam them instead of sear them. Cook the chops over medium high heat until a nice golden color (about 2 minutes) and then flip them over. Cook for about another 2 minutes or until you've got that golden brown color rocking on it.
Step Three. After you've finished cooking all of your chops, add the butter and remaining marinade to the pan and melt it. Then, add the chops back in a baste them with the butter and marinade mixture (i.e. lean the pan to one side and using a spoon, spoon the melted butter over each chop). Keep doing this until the internal temperature of the chops reach 135 degrees.
Step Four. Serve over rice, mashed potatoes, pasta, or quinoa and some balsamic roasted brussels sprouts.