20 minutes prep, 20 minutes cook
6 pork rib chops, about 1-inch thick
4 cloves garlic
1 bay leaf
1 teaspoon oregano
1 teaspoon salt
½ cup dry white wine
¼ cup bitter orange juice* (see note below)
1 tablespoon lard, OR oil
Place the pork chops in a glass baking dish or other non-metal dish. In a food processor or blender, combine cloves, bay leaf, oregano, salt, wine and juice; process until well blended. Pour over chops, turning to coat all sides. Cover and allow to marinate for up to one hour, turning once or twice.
In large skillet heat 1 tablespoon of lard or oil. Blot the pork chops with paper towels and sauté until brown on both sides, about 4 minutes on each side, until internal temperature on a thermometer reads 160 F.
* BITTER ORANGE SUBSTITUTE:
2 tablespoons fresh grapefruit juice
2 tablespoons fresh orange juice
¼ cup fresh lime juice
Mix everything together thoroughly about 1 hour before using. Keep in the refrigerator, tightly sealed, no more than 3 or 4 days. Makes about ½cup. Regular orange juice can be used in place of the bitter orange juice or use the substitute recipe for juice.
Side suggestions: Serve with yellow rice or plantain mash.
Recipe and photo courtesy of Pork Checkoff. For more great pork recipes, visit http://www.theotherwhitemeat.com.
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