Orange-Rosemary Pork Chops

2014-2-10-109-edited-withtextHappy Valentine’s Day! Do you guys have plans for tonight? TJ and I are planning to go out to dinner and exchange a few small gifts, but we’ve been snowed in since Wednesday, so I’m not sure if the roads will be clear enough to go out to dinner. If not, we’ll just throw something together at home (probably these pork chops!), and as cheesy as it sounds, it will still be a great night, just because we’ll be hanging out together.

If you’re planning to stay in too, these pork chops are a great option for dinner! They’re fairly easy to put together, and they seem a little bit fancier than the stuff we usually make. The marinade is equal parts tangy and sweet, and the best part of the meal is that it’s really light.

Oh, and don’t forget to make this strawberry cream heart for dessert!

Printable Recipe
Serves 2

2 boneless pork chops
2 tsp shredded orange peel
juice from 1 large orange
2 tsp dried rosemary
2 tbsp Worcestershire sauce
1 tbsp olive oil
1 tbsp molasses
dash of pepper

Combine the orange peel, orange juice, rosemary, Worcestershire sauce, olive oil, molasses, and pepper in a small bowl and stir together.

Trim the fat off the pork chops, then place them in a bag and add in the marinade. Refrigerate and allow to marinate for at least 4 hours.

Cook the pork chops over medium heat for about 10 minutes.

Turn over and spoon on additional marinade, if desired. Cook for another 6-8 minutes, or until the pork is just slightly pink in the center (or white, according to your preference).

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Adapted from Better Homes and Gardens



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