| Level: | Easy |
| Total: | 23 min |
| Prep: | 10 min |
| Cook: | 13 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup (a couple of glugs) dark molasses
- 3 tablespoons (3 splashes) balsamic vinegar
- 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil
- 3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons
- 1 navel orange, zested
- 4 (1-inch thick) boneless, center cut pork chops
- Montreal Steak Seasoning
- Coarse salt and pepper
- Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows
- Orange and Oregano Salad, as an accompaniment, recipe follows
- 2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped
- 1 1/2 pounds red skinned very small potatoes, quartered
- 3/4 pound broccoli, cut in to florets
- A handful of parsley, chopped
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- Salt and pepper
- 3 large navel oranges
- 3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons
- 1/4 red onion, thinly sliced
- A generous drizzle extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper
Instructions
- Combine first 5 ingredients in a bowl with whisk or fork.
- Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
- Season chops with steak seasoning.
- Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
- Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
- Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
- During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
- Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
- Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
- Yield: 4 servings Preparation time: 5 to 8 minutes
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 869 |
| Total Fat | 37 g |
| Saturated Fat | 9 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 14 g |
| Sugar | 40 g |
| Protein | 52 g |
| Cholesterol | 137 mg |
| Sodium | 1661 mg |
Reviews
Delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ;
PERFECTION!
I wasn’t so sure about rosemary, as it can quickly overpower a dish, but this was just fantastic! The orange peel and molasses were a great combo! Same for the onion and orange salad. The red wine vinegar really made the salad! Served with the Sun-dried Tomato & potato side as well and it was a meal I’m sure I”ll crave again and again!
We made the chops and the orange salad. Excellent and delicious. We’ll make this one again.
I only made the chops and did them on a gas grill. This was an excellent recipe, basted them throughout the cooking time!
I prepared all three recipes from this episode as directed and they were awesome. The only unlcear item was whether or not the sundried tomatoes were oil packed. I used oil packed (drained the oil) and it turned out great. Rave reviews.
Rachael is a hottie and proves it with the marinade portion of this recipe. My only criticism is the marinade needs to soak longer than she suggests (I let it sit all day). I smoked the chops on my Kamado-Japanese BBQ (the Big Green Egg is the modern equivalent). Everyone LOVED the outcome.
The potato recipe appeared bland to me so I changed it. I used yukon gold potatoes, 1 tablespoon of herbes de provence, 1/4 cup of EVO and a generous handful of sundried tomatoes coarsely chopped. I placed all of those things in a gallon ziplock bag, shook it vigorously to coat everything, then dumped it into a pyrex pan to cook in the oven while the smoker slow cooked the meat.
The orange salad was fantastic! Very fresh and crisp tasting. I’d put it over lettuce next time to give it more substance and make it less of a dessert.
The potatoes, broccoli, and sundried tomatoes were good, but not fantastic. I might make them again, but only if I have sundried tomatoes to use up.
The meat was just okay, but I think that was because I overcooked it a bit. The flavors just weren’t that strong. If I made it again, I’d marinate it overnight and use a bit more rosemary and orange zest.
I forgot to put the steak seasoning, but it didn’t taste right for me. It was kind of weird tasting, I probably just don’t like orange-zest and rosemary that much.
This dish was quite easy to prepare, and is full of flavor. I didn’t use the molasses, but rather baked the pork chops in broth and it turned out great! A+++++