Pork Chops with Orange Radish Relish
|Orange juice||2 Cup (32 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Oranges||3 Medium, peeled, seeded and cut into 1/4 inch pieces|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Diced radishes||1⁄4 Cup (4 tbs)|
|Finely chopped cilantro||2 Tablespoon|
|Bone in pork chops||6 (About 3/4 Inch Thick)|
|Black pepper||To Taste|
|Orange curls and radishes||1 Tablespoon (To Garnish)|
Combine both juices and brown sugar in saucepan. Cook mixture at a low boil, stirring often, about 20 minutes until reduced to about 1/2 cup and it has a syrup consistency. Set aside 1/4 cup sauce for basting.
Meanwhile, prepare Orange-Radish Relish by combining oranges, onion and diced radishes in colander or strainer and drain well; transfer to bowl.
Add cilantro and gently stir in remaining orange syrup. Season pork with salt and pepper.
Oil hot grid to help prevent sticking. Grill pork, on covered grill, over medium KINGSFORD Briquets, 7 to 10 minutes. (Pork is done at 160°F.) Halfway through cooking, turn chops and brush with reserved 1/4 cup orange syrup. Serve with Orange-Radish Relish. Garnish with orange curls and radishes.