Here is a fantastic recipe for you of crusty citrus pork chops with edamame walnut salad. This meal can be enjoyed at any time of the year and is also great for if you are trying to stay trim.
½ Cup Dark Brown Sugar
½ tbsp Coarse Ground Pepper
1 tbsp Kosher Salt
1 tbsp Sugar
½ tbsp Smoked Paprika
4 2inch Thick Pork Chops
2 Oranges, Cut In Half
1. Preheat grill.
2. Combine first five ingredients; stir well.Pat pork chops dry with paper towels.Brush lightly all over with oil.Using your hands or a spice bottle, sprinkle chop rub over chops (reserving 1 teaspoon for salad below). Pat gently to form a crust, but do not rub hard.
3. Place chops in the center of the cooking grate over indirect medium heat.Let grill for 15 minutes before turning.Turn and let cook 10-15 more minutes or until done.The outside should be crusty and the inside juicy and just a little pink.Remove from the grill and let sit for 5-10 minutes.While the pork chops are “resting” put orange halves on the grill cut-sides down, over direct heat for 5 minutes or until charred. Remove from grill and squeeze the juice from half of an orange over each chop.Serve with Edamame and Walnut Salad.
Edamame and Walnut Salad
½ Heaping tsp Dijon Mustard
2 tbsp Wine Vinegar/Balsamic Vinegar
½ Cup Extra Virgin Olive Oil
Freshly Ground Pepper
1 tsp Grated Fresh Ginger
1 tsp Chop Rub
4 Oranges Peeled/Sectioned
12 oz Shell Cooked Edamame
½ Cup Walnut Halves, Toasted
1. Combine first 7 ingredients, whisk together until emulsified. Combine orange sections edamame, and walnuts. Just before serving, toss salad with about half of the vinaigrette, adding more if necessary.
2. Slice oranges between the membranes to make “supreme” slices of orange sections.Mix gently with the cooked edamame and toss with enough of the Ginger Dressing to moisten the salad.Taste for salt and pepper and adjust as necessary.Crumble toasted walnuts on top and serve with Crusty Double-Cut Pork Chops.
Once completed it will serve eight.
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