CITRUS PORK MARINADE RECIPES

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CITRUS MARINATED PORK CHOPS (OAMC) RECIPE - FOOD.COM



Citrus Marinated Pork Chops (oamc) Recipe - Food.com image

Adapted from "Prevention's Freezer Cookbook" by S. Sanders. Can be made without freezing first, just be sure to marinate chops at least 6 hours before cooking for best flavour.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 11

2 limes (juice of)
2 oranges (juice of)
2 lemons (juice of)
2 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon paprika
3 garlic cloves, crushed
1 teaspoon pepper
1/2 teaspoon salt
6 boneless pork chops

Steps:

  • Combine ingredients in a large Ziploc freezer bag.
  • Remove as much air as possible.
  • Label and freeze.
  • Defrost overnight in the fridge; pork will marinate as it defrosts.
  • To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
  • Cook for 5 minutes, or until brown, repeat for other side.
  • Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

Nutrition Facts : Calories 361, FatContent 13.1, SaturatedFatContent 4.6, CholesterolContent 124, SodiumContent 295.1, CarbohydrateContent 19.8, FiberContent 2.5, SugarContent 14.4, ProteinContent 40.9

CITRUS-BRAISED PORK RECIPE | ALLRECIPES



Citrus-Braised Pork Recipe | Allrecipes image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     World Cuisine    Latin American    Mexican

Total Time 8 hours 55 minutes

Prep Time 35 minutes

Cook Time 4 hours 0 minutes

Yield 12 servings

Number Of Ingredients 13

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1?½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3?½ pounds bone-in pork shoulder roast

Steps:

  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, CarbohydrateContent 10.7 g, CholesterolContent 52 mg, FatContent 22 g, FiberContent 0.8 g, ProteinContent 14.3 g, SaturatedFatContent 5.9 g, SodiumContent 762.8 mg, SugarContent 6.7 g

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