Niman Ranch Pork Chops with Blood Orange Sauce
There’s nothing like fresh citrus to brighten up a cold winter, and at Oliver’s this week we are featuring the bounty of Winter Citrus! On sale is an array of the best citrus that California has to offer, from Blood, Navel and Cara Cara Oranges to Kumquats and local Meyer Lemons! This recipe uses fresh Blood Oranges to create a sauce that is an impeccable match to pan seared Niman Ranch Bone-in Pork Loin Chops*, also featured in our ad special this week.
- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Ingredients
- 4 Niman Ranch Bone-In Pork Chops
- 4-5 crushed garlic cloves
- 2-inch thumb of fresh ginger, grated
- 1 teaspoon black pepper
- ¾ cup tamari or soy sauce
- 2 teaspoons sweetener of choice
- 1 cup fresh blood orange juice
- 2 tablespoons butter
- 3 tablespoons flour, for dredging chops
- ½ cup heavy cream
Instructions
In a gallon Ziploc bag add the garlic, ginger, pepper, tamari or soy sauce, sweetener and blood orange juice. Add pork chops and place in refrigerator for 3-8 hours.
Remove the marinated chops, and dry with paper towels. Dredge chops lightly with flour. Reserve marinade to make sauce later.
Heat large cast iron skillet on medium high. Add butter and brown the pork chops 2-4 minutes on each side, depending on thickness, checking with a meat thermometer-the chop should have an internal temperature of at least 145 degrees F. Remove pork chops to a plate.
Add marinade back into the skillet and bring to boil. Boil down for about 5 minutes on medium boil. Turn off heat and let it cool a little before adding the cream.
Plate the chops and top with the sauce. Serve with rice and your favorite vegetables.
No comments yet. Add the first comment