A little about this dish
Keeping the biting cold in mind, today's recipe features a warm, fusion BBQ dish with invigorating citrus notes. The star of the show is our vibrant oranges, lending a lively, tropical twist to our cozy winter feast.
Ingredients (for 2)
- Medium-sized oranges — 2 — one for juicing and one for quick-pickling
- Boneless pork chops — 2 — ideally 1-inch thick
- Harissa paste — 2 tablespoons
- Honey — 1 tablespoon
- Red wine vinegar — 2 tablespoons
- Olive oil — 4 tablespoons
- Garlic — 3 cloves — minced
- Fresh mint — a handful — finely chopped
- Pomegranate seeds — 4 tablespoons
- Salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 🍊🥣🧂Make a marinade by whisking together orange juice(from one orange), harissa paste, honey, red wine vinegar, 2 tablespoons of olive oil, minced garlic, salt, and black pepper.
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Step 2 — 🍖⌛🍯Reserve half of the marinade mixture for the BBQ sauce. Use the remaining mixture to marinate the pork chops for at least 30 minutes.
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Step 3 — 🍊💦🧂Thinly slice the second orange, remove any seeds. Sprinkle slices with salt and let it sit for 10 minutes. Rinse the slices under cold water, pat them dry, and set aside.
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Step 4 — 🔥🍖⏲️Preheat the grill on high. Grill the pork chops for about 4-5 minutes on each side or until done to your preference. Let it rest for few minutes before slicing.
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Step 5 — 🍊🔥🍽️Toss the orange slices on the grill, and grill each side for a minute until slightly charred.
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Step 6 — 🥘🍖🌡️Warm the reserved sauce in a saucepan over low heat. Drizzle over the sliced pork.
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Step 7 — 🍊🌿🍽️Garnish with the quick-pickled grilled orange slices, fresh mint, and pomegranate seeds before serving.
A final fox tip
If harissa is too spicy, swap it out with a milder chili paste. This recipe is kid-friendly: have little ones help with garnishing the finished dish!