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CITRUS MARINATED PORK CHOPS

Serves 4

You can put the chops in the marinade in the morning and refrigerate until ready to use.

Juice of 2 limes

Juice of 2 oranges

1 1/2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

2-3 cloves garlic, crushed

2-3 sprigs fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon salt

1 teaspoon cracked black pepper

4 center-cut pork chops, 1 inch thick

1 tablespoon plus 1 teaspoon olive oil

1 tablespoon unsalted butter

1. In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork

chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at

least 30 minutes.

2. Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving

marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add

marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.

3. Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick.

Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.

From Martha Stewart

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