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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
For the marinade
2 tablespoons brown sugar
2 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed orange juice (about 1 orange)
2 teaspoons chili powder
1 teaspoon cumin
4 boneless pork loin chops, cut 1-inch thick
In a small bowl, combine all the ingredients for the marinade and stir together.
Place the pork chops in a resealable freezer bag and pour in the marinade, making sure to coat the meat on all sides. Keep cold in a refrigerator or ice-filled cooler for at least 4 hours and up to 24 hours.
Prepare enough coals for a medium-hot fire or set a gas grill to medium. Remove the chops from the marinade and discard the cold marinade. Grill the chops over medium heat for about 12 minutes, turning once midway through the cooking. (I like them when they’re still a tiny bit pink in the center, but that’s up to you.)
Remove from heat and serve immediately with the Cherry Barbecue Sauce
Cherry Barbecue Sauce
Makes about 3 cups
1 medium onion
3 garlic cloves
1 tablespoon chili powder
2 cups canned crushed tomatoes
1/2 cup freshly squeezed orange juice (about 2 oranges)
1/2 cup ketchup
1/4 cup light brown sugar
1 cup frozen sweet cherries
In a medium saucepan, cook the onion over medium-high heat, until it softens, about 8 minutes. Add the garlic and chili powder and cook 1 minute more. Add the tomatoes, orange juice, ketchup, sugar, and cherries and cook 5 minutes more, stirring frequently.
Transfer the mixture to a blender or a food processor fitted with the metal blade and blend until smooth. Transfer to a plastic container and keep cold in a refrigerator or ice-filled cooler until ready to use or for up to one week.
Makes 4 Servings
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Pork Chops with Cherry Barbecue Sauce - Mario Batali
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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
For the marinade
2 tablespoons brown sugar
2 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed orange juice (about 1 orange)
2 teaspoons chili powder
1 teaspoon cumin
4 boneless pork loin chops, cut 1-inch thick
In a small bowl, combine all the ingredients for the marinade and stir together.
Place the pork chops in a resealable freezer bag and pour in the marinade, making sure to coat the meat on all sides. Keep cold in a refrigerator or ice-filled cooler for at least 4 hours and up to 24 hours.
Prepare enough coals for a medium-hot fire or set a gas grill to medium. Remove the chops from the marinade and discard the cold marinade. Grill the chops over medium heat for about 12 minutes, turning once midway through the cooking. (I like them when they’re still a tiny bit pink in the center, but that’s up to you.)
Remove from heat and serve immediately with the Cherry Barbecue Sauce
Cherry Barbecue Sauce
Makes about 3 cups
1 medium onion
3 garlic cloves
1 tablespoon chili powder
2 cups canned crushed tomatoes
1/2 cup freshly squeezed orange juice (about 2 oranges)
1/2 cup ketchup
1/4 cup light brown sugar
1 cup frozen sweet cherries
In a medium saucepan, cook the onion over medium-high heat, until it softens, about 8 minutes. Add the garlic and chili powder and cook 1 minute more. Add the tomatoes, orange juice, ketchup, sugar, and cherries and cook 5 minutes more, stirring frequently.
Transfer the mixture to a blender or a food processor fitted with the metal blade and blend until smooth. Transfer to a plastic container and keep cold in a refrigerator or ice-filled cooler until ready to use or for up to one week.
Makes 4 Servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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