Sticky Citrus-marinated Pork Chops

It’s a bit like the proverbial London buses. You don’t see a blog from us in over a year and then 3 come along at once. Speaking of London, any foodies from London will know Borough Market and Ginger Pig, a well renowned and respected butcher.

While we buy all our meat from our local butcher, this recipe is from Ginger Pig Meat Book, a book full of delicious meaty recipes, many of which I am looking forward to trying. We were looking for a reasonably simple recipe to make for Sunday evening dinner and found this little treat. Prepared on Saturday and marinated for over 24 hours. Mmmmmmmmm.

4 pork chops
3 tbsp dark soy sauce
4 tbsp grain mustard
Zest and juice of 1 lemon
Zest and juice of 1 orange
100ml maple syrup
1/2tsp dried thyme
2 garlic cloves (crushed)
Sea salt
Freshly ground black pepper
Vegetable oil (for the grill pan)

Place the pork chops in a large, strong plastic bag. Whisk together all the other ingredients except the oil. Pour the marinade into the bag and seal well. Shake to coat the chops and leave in the fridge for 1 to 24 hours.

Remove from the fridge and allow to return to room temperature. Heat the grill to high and lightly oil the grill pan. Grill for 8-10 minutes on each side, basting regularly with the marinade.

Leave the chops to one side, cover with foil and allow to rest. Heat the remaining marinade in a small saucepan and bring to the boil. Gently simmer for 3 minutes and serve with the chops.

We accompanied this with asparagus and home made chunky chips.




Published in: on October 27, 2013 at 9:23 pm  Leave a Comment  
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