Clementine and Honey Glazed Pork Chops

From My Carolina Kitchen

Marinade:

6 clementines, small mandarin oranges, or small tangelos, divided

½ cup honey

¼ cup champagne white wine vinegar

2 tablespoons chopped fresh rosemary, plus a few sprigs for garnish

Kosher salt and freshly ground black pepper

4 8-ounce bone-in pork chops, 1 inch thick

To prepare the marinade, zest, then juice 3 clementines. You should end up with about 1 tablespoon zest and 6 tablespoons juice. In a medium bowl, combine clementine zest, orange juice, honey, vinegar, rosemary and ¼ teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Place pork chops in a resealable plastic bag set in a shallow bowl. Pour marinade over pork chops, seal bag, and turn to coat. Marinate in the refrigerator for 2 to 24 hours.

Preheat broiler. Remove pork from marinade. Transfer marinade to a small sauce pan and set aside. Quarter the remaining 3 clementines. (Our clementines were fairly large, so I cut them in eights.)

Place pork chops on a rack of an unheated broiler pan. (Cover your pan with heavy duty foil for easy clean-up.) Season both sides of the pork chops with more salt and freshly ground black pepper. Broil chops 3 to 5 inches from the heat 4 minutes or until the glaze darkens and any exposed parts of the pork chops turn brown. Turn chops over and add Clementine quarters to the pan. Broil 5 to 7 minutes more or until pork registers 145 degrees F on an instant-read thermometer. If your chops are thick and start to burn on the edges, which ours did, remove from the broiler and bake in the oven at 350 degrees F until they reach 145 degrees F on an instant-read thermometer.

While the chops are cooking, heat reserved marinade over medium-high heat until boiling. Reduce heat and simmer, uncovered, about 8 minutes or until reduced by half.

To serve, spoon honey reduction over pork chops and broiled clementines. Garnish with sprigs of fresh rosemary. Boiled rice with chopped parsley and green beans gremolata make a nice accompaniment.

Adapted from Publix Family Style, serves 4

This delicious recipe brought to you by My Carolina KItchen.