In fact - I'm thinking that oranges may be the way to go with a bunch of pork recipes because it's an amazing flavor boost. The citrus blends perfectly with the natural flavor and you can even incoprorate orange juice with sauces and marinades.
This recipe is perfect for grilling up a big batch of boneless chops for use in sandwiches, on rice, over vegetables, or even as a starter for an Asian style stir fry! The possibilities are pretty wide open.
Orange Juice Trivia - Source: Florida Department of Citrus
I could not pass up an opportunity to add a dash of trivia in so I reached out to the Florida Department of Citrus - here's some cool info!
- Citrus arrived in America in the early 1500s but wasn't grown commercially until the 1800s.
- Early Spanish explorers (most likely Ponce de Leon) planted the first orange trees near St. Augustine, Florida in the 1500s.
- Commercial production began nearly 300 years later – after the Civil War – when the development of the railroad allowed citrus growers to ship their products across the country.
- In 1894 and 1895, freezes destroyed much of Florida’s citrus crops. Not to be defeated, many citrus growers moved south and began growing again.
- The industry rallied within 15 years and by 1950, more than 100 million boxes of citrus were picked. That number reached 200 million in 1970.
- Most citrus is now grown in the southern two-thirds of the Florida peninsula, where probability of freezing temperatures is lowest, although Polk County in Central Florida remains the top citrus producing county in the state.
Let approach this from the "served on rice" corner. - Here's all you need to do!
- 8 boneless pork loin chops
- 1 garlic clove, minced
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1 chicken bullion cube
- 1 1/2 teaspoons Worcestershire sauce
Marinate everything together in a zip close bag. Grill up the chops, serve with seasoned rice, Grilled potatoes, or just toss on a bun with your favorite toppings!