Citrus-glazed Pork Chops

1. Halve the orange and limes; squeeze the juice over the pork chops in a dish. Season each side of the pork chops with salt and pepper. Cover and let sit for 15 to 30 minutes. Longer won’t hurt, and if you need to cook the chops sooner, that’s fine too.

2. Heat the olive oil in a skillet over medium-high. Once the pan is hot, add the chops. Sear them until golden-brown on each side, then reduce the heat to medium-low. Cook for around 10 minutes, flipping occasionally, then add the orange-lime marinade.

Continue to cook the chops, turning in the glaze, until they reach 150 degrees F on a meat thermometer. Let the chops rest for 5 to 10 minutes before eating so they reach the correct temperature. (This ensures that they are completely cooked without being overdone and dry.) The citrus juice should be thick and you can dip the pork chops in it again if you desire. Enjoy!

* Note: If you are skittish about reusing a marinade, you can always juice a fresh orange & three fresh limes to use as your glaze.

* We usually serve these with either fresh sauteed green beans, or pan-roasted asparagus, and mushroom risotto. Enjoy!