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Grilled Pork Chops with Orange-Rosemary Relish
juice of 1 lemon
1 teaspoon chopped, fresh rosemary
1 tablespoon canola oil
6 center-cut, boneless pork loin chops,about 1-inch thick
salt to taste
freshly ground black pepper
2. To make the orange relish, combine the orange sections in a mixing bowl with the lemon juice and rosemary and set aside. (This can be made in advance and stored in the refrigerator for up a day or two. The relish should be served at room temperature.)
3. Brush the pork chops with oil and season generously with salt and pepper.
4. Grill the pork chops for 5 to 8 minutes on each side, turning only once. (Thin chops will take less time, thicker chops will take more.)
5. Place the chops on warmed plates, top with orange relish and serve immediately.
Serving Size: 1 pork chop with relish
Number of Servings: 6
- 10 g
- 11 g
- 2 g
- 27 g
- Saturated Fat
- 3 g
- 60 mg