Orange and Rosemary Marinated Chops
|Finely shredded orange peel||2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Olive oil/Cooking oil||2 Tablespoon|
|White wine||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Snipped rosemary/1 teaspoon dried rosemary, crushed||1 Tablespoon|
|Light flavored molasses||1 Tablespoon|
|Boneless pork loin chops||4 (Cut 1 1/2 Inches Thick)|
1. For marinade, combine orange peel, orange juice, olive oil or cooking oil, white wine Worcestershire sauce, rosemary, molasses, sugar, salt, and pepper.
2. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. Add marinade. Seal bag and turn to coat chops with marinade. Chill for 4 to 24 hours, turning bag occasionally. Remove the chops from bag, reserving the marinade.
3. In a grill with a cover arrange preheated coals around a drip pan for indirect grilling. Test for medium heat above the pan. Place chops on the grill rack over the drip pan. Cover and grill for 35 to 40 minutes or till juices run clear, turning once and brushing with reserved marinade after 20 minutes of grilling.