Happy, happy MLK Day! Why does this particular MLK Day get an extra happy wish? Because it coincides with Secret Recipe Club reveal day, that’s why! This month I was assigned Rainstorms and Love Notes.
Ashley, like me, lives with her husband and three cats. (Seriously, I have three cats too!). Unlike me, Ashley is a Pittsburgh Steelers fan. Sorry, Ashley – can’t join you there; go Cowboys!! Anyways… 🙂
Rainstorms and Love Notes is a wonderful blog of scrumptious recipes, lovely pictures, and I loved how Ashley wrote out the story of how she and her husband met. Read it here, it’s awesome.
Since it’s still January and I’m still trying to detox from all the excess cookies and alcohol that was the month of December, I went hunting for a healthy, wholesome recipe, which I happily found in these orange rosemary pork chops. Pork chops marinate for about four hours in a combination of delicious ingredients like orange zest and juice, dried rosemary, Worcestershire sauce, molasses, and black pepper.
The orange flavor really shines through in the end. All the flavors cooperate beautifully and the final product is a tender, yummy, healthy pork chop that could be a very easy weeknight dinner. It would be very easy to scale the recipe up to four servings too. I hope y’all enjoy this one, and do check out Rainstorms and Love Notes!
Source: slightly adapted from Rainstorms and Love Notes
2 bone-in pork chops
2 tsp orange zest
Juice from 1 large orange
2 tsp dried rosemary
2 tbsp Worcestershire sauce
1 tbsp olive oil, plus more for the skillet
1 tbsp molasses
Pinch of kosher salt
A few, or many grinds of black pepper
In a small bowl, combine the orange zest, orange juice, rosemary, Worcestershire sauce, olive oil, molasses, salt, and pepper. Add the pork chops to a large, resealable plastic food storage bag. Pour the marinade into the bag, seal it, and squish it around to thoroughly coat the pork chops. Place the bag in a bowl and refrigerate for 4 hours.
Remove the bag from the refrigerator and allow the pork chops to come up to room temperature. Meanwhile, preheat your oven to 375 F. Preheat a small (10-inch) cast-iron skillet over medium-high heat. Drizzle in a little bit of olive oil, and when it shimmers, carefully transfer the pork chops to the hot skillet.
Cook about 2 minutes per side, until nicely browned on both sides. Insert a meat thermometer into the center of one of the chops. Transfer the skillet to the oven and cook the chops until the meat thermometer reads 160-165 F, about 6-8 minutes. Let the chops rest for about 5 minutes, then serve.