- 4 pork chops
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
Marinade
- 1 orange, zest and juice
- 1 lime, zest and juice
- 2 garlic cloves, peeled and crushed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
Citrus Marinated Pork Chops
4 people
30 min
Nutrition per serving
-
kcal651kcal
-
protein43g
-
saturates12.6g
-
iron2.3mg
-
carbs27g
Ingredients
- 1 orange, segmented (see method below)
- 150g cherry tomatoes, halved
- A small bunch of basil leaves
- 20g rocket
- 80g goats’ or feta cheese, crumbled
- 20g toasted mixed seeds – pumpkin and sunflower
- 1 tbsp balsamic vinegar
- ½ tsp honey
To serve: Baby potatoes
Pork & Marinade
- 4 pork chops
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
Marinade
- 1 orange, zest and juice
- 1 lime, zest and juice
- 2 garlic cloves, peeled and crushed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
Side Salad
- 1 orange, segmented (see method below)
- 150g cherry tomatoes, halved
- A small bunch of basil leaves
- 20g rocket
- 80g goats’ or feta cheese, crumbled
- 20g toasted mixed seeds – pumpkin and sunflower
- 1 tbsp balsamic vinegar
- ½ tsp honey
To serve: Baby potatoes
Method
Copy TextTo prepare the marinade: Combine the marinade ingredients in a small bowl, season with pepper and mix well. Place the pork chops in a bowl, add the thyme leaves then pour over half the marinade. Set the remaining marinade aside to serve with the chops. Marinate for 20 minutes if you have time.
To cook the chops: Preheat a grill pan or barbecue. Take the chops from the marinade, season with salt and add them to the hot grill pan or barbecue. Cook the chops for 4-5 minutes on each side, depending on how thick they are.
Meanwhile make the salad: To segment the orange, cut the ends off, then cut all around the orange to remove the skin and pith. Using the knife gently slice between the segments and the connective membrane. While you are doing this hold the orange over a bowl to catch the juice. Place the segments in a serving bowl along with the tomatoes, basil, rocket, cheese and seeds. Whisk the balsamic vinegar, honey and reserved orange juice together then add it to the salad ingredients and mix everything together.
The Quality Mark & You
Learn moreMethod
Copy TextTo prepare the marinade: Combine the marinade ingredients in a small bowl, season with pepper and mix well. Place the pork chops in a bowl, add the thyme leaves then pour over half the marinade. Set the remaining marinade aside to serve with the chops. Marinate for 20 minutes if you have time.
To cook the chops: Preheat a grill pan or barbecue. Take the chops from the marinade, season with salt and add them to the hot grill pan or barbecue. Cook the chops for 4-5 minutes on each side, depending on how thick they are.
Meanwhile make the salad: To segment the orange, cut the ends off, then cut all around the orange to remove the skin and pith. Using the knife gently slice between the segments and the connective membrane. While you are doing this hold the orange over a bowl to catch the juice. Place the segments in a serving bowl along with the tomatoes, basil, rocket, cheese and seeds. Whisk the balsamic vinegar, honey and reserved orange juice together then add it to the salad ingredients and mix everything together.
Serving Suggestions
To serve: Allow the chops to rest for a couple of minutes before serving with the salad and baby potatoes. Drizzle over the reserved marinade.
