Pork Chops With Orange Radish Relish
|Orange juice||2 Cup (32 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Firmly 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 fresh cilantro||2 Tablespoon|
|Pork chops||6 (About 3/4 Inch Thick)|
|Black pepper||To Taste|
|Radishes||4 (For Garnish)|
|Orange curls||4 (For Garnish)|
Combine both juices and brown sugar in a saucepan.
Cook mixture at a low boil about 20 minutes until reduced to about 1/2 cup and it has a syrup like consistency, stirring often.
Set aside 1/4 cup of sauce for basting.
Meanwhile, prepare Orange-Radish Relish by combining oranges, onion, and diced radishes in a colander or strainer and drain well; transfer to a 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 a covered grill, over medium Kingsford briquets, 7 to 10 minutes. (Pork is done at 160°F; it should be juicy and still slightly pink in the center.)
Halfway through cooking, brush with reserved 1/4 cup orange syrup and turn once.
Serve with Orange-Radish Relish.
Garnish with orange curls and radishes.