Oz
08-06-2009, 04:21 PM
all the homies know i love pork chops, so had to throw this into the mix :LOL::Cool:
1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish
In a gallon-sized resealable plastic bag, combine 1 cup orange juice,
1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate
for about 1 hour in refrigerator.
In a small mixing bowl, combine all dried spices. Pat the pork chops
dry with a paper towel and rub with the dry spice mixture.
Heat oil in a large saute pan over high heat. Place the pork chops in
the pan and sear on 1 side until brown. Flip over and turn the heat
down to medium-low. Add onion and saute for 2 minutes. Then add
the garlic and continue to cook until garlic begins to brown. Pour in
the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white
wine. Simmer until the liquid is slightly reduced and begins to thicken.
The chops should be cooked through.
Remove the chops from pan and put on a warm plate. Continue to
reduce juices in pan by half. Pour over the chops and serve immediately.
Garnish with watercress, tomatoes and avocado.
1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish
In a gallon-sized resealable plastic bag, combine 1 cup orange juice,
1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate
for about 1 hour in refrigerator.
In a small mixing bowl, combine all dried spices. Pat the pork chops
dry with a paper towel and rub with the dry spice mixture.
Heat oil in a large saute pan over high heat. Place the pork chops in
the pan and sear on 1 side until brown. Flip over and turn the heat
down to medium-low. Add onion and saute for 2 minutes. Then add
the garlic and continue to cook until garlic begins to brown. Pour in
the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white
wine. Simmer until the liquid is slightly reduced and begins to thicken.
The chops should be cooked through.
Remove the chops from pan and put on a warm plate. Continue to
reduce juices in pan by half. Pour over the chops and serve immediately.
Garnish with watercress, tomatoes and avocado.