by Chef Jason
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my 2 recipes »
Chef Jason's Notes:
Expand4 Bone in pork chops Ask a question about this ingredient
4 Oranges Ask a question about this ingredient
1 handful Thyme springs (Crushed in hand) Ask a question about this ingredient
1/2 cup vegetable or olive oil Ask a question about this ingredient
Salt, pepper and garlic (To taste) Ask a question about this ingredient
lightly brush the pork chops with a little bit of oil
Ask a question about this stepSprinkle salt, pepper, and garlic on both sides. set aside in large bowl.
Ask a question about this stepCut 2 oranges in half and reserve juice
Ask a question about this stepTake 2 remaining oranges and with a paring knife, stab the orange all around.
Ask a question about this stepAdd thyme to bowl
Ask a question about this stepAdd orange juice
Ask a question about this stepadd stabbed oranges.
Ask a question about this stepwith both hands, toss everything around. Massage the pork as your are grabbing it to mix it around.
Ask a question about this stepCover tightly with multiple layers of plastic wrap and set in refrigerator over night.
Ask a question about this stepHeat grill until grate is white.
Ask a question about this stepPlace chops on grill and cook about 4-6 minutes each side (depending on how well you like your pork) if you want to get fancy, turn the pork 1/4 turn after 2 - 3 minutes each side to create the cross-hatch grill marks. (Makes for a great presentation)
Ask a question about this stepAs chops are cooking pour marinade from bowl over the chops to add flavor.
Ask a question about this stepWhen chops are done remove from grill and place on long platter with each chop overlapping (like shingles). garnish with orange peels, thyme, and wedges.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
