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Splash of white vinegar
1 tablespoon of kosher salt
1 teaspoon of freshly ground black pepper
1 cup freshly squeezed orange juice
zest 1 orange
zest of 1 lime
Juice of 1 line
2 tablespoons minced garlic
1 medium yellow onion, sliced thin
1 teaspoon crushed red pepper flakes
2 tablespoons roughly chopped fresh marjoram or oregano
1/2 cup olive oil
1 teaspoon cumin
4 bone-in pork chops
In a shallow baking dish, combine the vinegar, salt, pepper, orange juice, orange zest, lime juice, lime zest, garlic, onion, red pepper, herbs and cumin. Drizzle in about 1/4 cup of oil. Then in the same dish, lay the pork chops so that they are completely flat, turning to coat in the marinade. Let sit for 10 minutes.
Heat remaining oil on medium high in a large sauté pan until almost smoking. Place the pork chops in the pan, one at a time, cooking until browned, about 3-4 minutes. Flip and continue to cook on other side for an additional 3-4 minutes. Remove the pork chops to a plate and cover with foil. Then, in the same pan over medium heat, pour in the reserved marinade and let simmer 2-3 minutes. Slide the pork back into the pan and continue to cook another minute or so.
Yield: 4 servings
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