Clementines aren't just for breakfast. This recipe for clementine and honey glazed pork chops is a great way take them from mornings to a splendid evening meal. Clementines first originated in China as an accidental hybrid of the mandarin. If you can’t find clementines, I’ve seen mandarin oranges under the brand name Halo, which will also work in this recipe. And if you’re in Florida, bags of small Florida tangelos are currently available.
I’ve probably told you the story of the first time I tasted a clementine. I was in line at a supermarket check-out counter one year during Christmastime and the man behind me had a box of clementines in his cart. The line in front of us was long and out of curiosity I turned to him and pointed to his box of clementines and asked, “Are those good?’”
With a rather surprise look on his face, he replied, “You’ve never tried clementines?” He reached into his box of clementines and took one and proudly handed it to me. “Try this,” he said, “I promise you that you’ll always remember the day you first tried a clementine.” And he was right - I always will remember my first clementine.
Another thing I’ve learned this year about clementines is that although they can tolerate being stored at room temperature for a few days, they hold up better in your fridge’s crisper drawer. To think, all of these years I’ve been storing mine at room temperature.
Simple rice with chopped parsley, recipe here, and green beans gremolata, recipe here, make a nice accompaniment to clementine & honey glazed pork chops.
Clementine and Honey Glazed Pork Chops
Adapted from Publix Family Style, serves 4
6 clementines, small mandarin oranges, or small tangelos, divided
½ cup honey
¼ cup champagne white wine vinegar
2 tablespoons chopped fresh rosemary, plus a few sprigs for garnish
Kosher salt and freshly ground black pepper
4 8-ounce bone-in pork chops, 1 inch thick
To prepare the marinade, zest, then juice 3 clementines. You should end up with about 1 tablespoon zest and 6 tablespoons juice. In a medium bowl, combine clementine zest, orange juice, honey, vinegar, rosemary and ¼ teaspoon salt and 1/8 teaspoon freshly ground black pepper.
Place pork chops in a resealable plastic bag set in a shallow bowl. Pour marinade over pork chops, seal bag, and turn to coat. Marinate in the refrigerator for 2 to 24 hours.
Preheat broiler. Remove pork from marinade. Transfer marinade to a small sauce pan and set aside. Quarter the remaining 3 clementines. (Our clementines were fairly large, so I cut them in eights.)
Place pork chops on a rack of an unheated broiler pan. (Cover your pan with heavy duty foil for easy clean-up.) Season both sides of the pork chops with more salt and freshly ground black pepper. Broil chops 3 to 5 inches from the heat 4 minutes or until the glaze darkens and any exposed parts of the pork chops turn brown. Turn chops over and add Clementine quarters to the pan. Broil 5 to 7 minutes more or until pork registers 145 degrees F on an instant-read thermometer. If your chops are thick and start to burn on the edges, which ours did, remove from the broiler and bake in the oven at 350 degrees F until they reach 145 degrees F on an instant-read thermometer.
While the chops are cooking, heat reserved marinade over medium-high heat until boiling. Reduce heat and simmer, uncovered, about 8 minutes or until reduced by half. To serve, spoon honey reduction over pork chops and broiled clementines. Garnish with sprigs of fresh rosemary. Boiled rice with chopped parsley and green beans gremolata make a nice accompaniment.
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On another note, Larry of Big Dude’s Eclectic Ramblings and Chris of Nibble Me This are hosting their 6th Annual rendition of their Blogger’s Get-together at Larry and Bev’s house, Almost Heaven South, on their dock at Tellico Lake in Greenback, Tennessee. The final details are not complete, but the party will be held on Memorial Day weekend and the theme this year will be Tapas. If you’re interested in attending or want to know more, please contact Larry at Big Dude’s Eclectic Ramblings.
Unfortunately Meakin and I will miss this year’s event because we’ll be in the South of France, but in the past years we’ve attended every one of these blow-out events and can absolutely guarantee you that a great time is had by all and there’s absolutely no chance you’ll go away hungry. Plus it's lots of fun to chill out down by the dock and talk food with fellow bloggers. To prove the food is fantastic, here are two examples of previous get-togethers.
A Hawaiian Luau, link here,
and a Crawfish Boil, link here.
For better viewing, click photos to enlarge.
This will be shared with Foodie Friday at Rattlebridge Farm and Miz Helen’s Country Kitchen Full Plate Thursday.
Have a great weekend everyone.
A delicious combination!ReplyDelete
Man those pork chops look great Sam! I would truly enjoy this meal:@)ReplyDelete
I never eat a clementine that I don't think of M.F.K. Fisher's description of eating a tangerine--how she carefully placed them on a cold windowsill before eating and the burst of flavor when she did. This recipe looks delicious! I always store at room temperature but will pop them in the crisper drawer now.ReplyDelete
Perfect for this time of year Sam. Stay warm the next few days. I've brought in all of my potted plants.ReplyDelete
This recipe looks delicious. I'm going to try it here on Elbow Cay!!! Cool down here today, Sam, but not like the States!ReplyDelete
That was nice of that man..I love things like that.I'll never forget the first time I ate chesnuts with clementines..just roasted.A match made in heaven.ReplyDelete
The chop looks perfect..La Provence..CHANCEUSE.You deserve it.
My mouth is watering, Sam. I don't cook pork chops nearly enough. Yours look fabulous! I love clementines and eat one mid afternoon every day I can get them. It's my treat for the day.ReplyDelete
I hardly cook any pork chops...can't even remember when I last had one. This looks so good with clementine and honey reduction.ReplyDelete
Those pork chops look delicious! I quit buying pork chops because the became so lean that they are always tough. Yours look great.ReplyDelete
Your chops sound awesome Sam and we must try them. Rhett and family got hooked on Clementines while stationed in Korea and introduced them to us but we've done nothing with them. Thanks for the great add about the blogger party. Hard to believe it's so cold down your way.ReplyDelete
Clementine pork chops will definitely go on my list. Sounds wonderful.ReplyDelete
Sam, That is a great looking plate of food! Lots of satisfying flavor on a plate... Never have cooked pork chops with clementines or honey. Great idea! Take Care, Big Daddy DaveReplyDelete
Those are definitely some appetizing pork chops! They look delicious! I would've never thought to combine them with clementines but bet it's a perfect duo. What a nice man to share his clementines, a good memory from the grocery store!ReplyDelete
Wow but those pork chops look mouthwatering and a great photo. Hope you are well DianeReplyDelete
This looks wonderful, love citrus with pork. I bet the marinade would be good with chicken too.ReplyDelete
Sam, I just had to pin this. What great color, I just know it is delish.ReplyDelete
I am LIVING on clementines these days.ReplyDelete
I love pork paired with fruit. And I love clementines. This is a must try. The South of France -- oh, my -- I'll be looking forward to those posts!ReplyDelete
I love to eat clementines. Just the right size. I never understood why they're considered a seasonal fruit. I see them, and get them all year round -- and I keep them in the fridge. How did I know that? But I've never cooked with them before. A great idea!ReplyDelete
Wow, I can't believe it's time to think about another one of Larry's amazing parties. One of these years I hope to make it. Your pork chops are mouthwatering, Sam. We enjoy pork very much and for some reason I don't prepare it very often. I do see clementines in the local market and will have to try them.ReplyDelete
This looks like a wonderful dinner all the way around Sam. We love clementines and pairing them with pork sounds delightful!ReplyDelete
What a beautiful meal. And citrus with pork sounds so good right now. I have to admit, there are so many of those little beautiful orange fruits around, I've lot track of whats a mandarin, a clementine, or something else. I've seen the Halo. And I always pick up the Cuties. They seem to be the sweetest.ReplyDelete
Dear Sam, What a nice story. I love these little gems and so does my daughter. I also love pork!! This is a very nice recipe with fresh flavors. xoxo CatherineReplyDelete
although I eat very little meat these days, my family still craves it and they would love this. I really love the idea of using clementines - so delicious with the honey glaze, refreshing and yummy.ReplyDelete
This looks like a really spectacular meal! I love the nice charred pieces of clementine on the plate - I bet it was really delicious.ReplyDelete
I'll never forget the first time I tasted a clementine - what a revelation! We just returned from a week in California where the trees were heavy with oranges and most going to waste falling on the ground. We've traded mid to upper 80s to wake up to -7 this morning! Ouch! This recipe looks so delicious, Sam! I love the side dishes too.ReplyDelete
You're a girl after my own heart with these chops, Sam! I can't resist grilled meats fish or chicken with fruit, I'm obsessed! Clementines have such a distinctive flavor, too, I can't wait to make this!ReplyDelete
Wow, what a great post, loaded with fantastic info on top of this delicious pork recipe! Isn't it interesting that pork pairs so well with citrus? I love clementines too and prefer them over mandarin oranges. The story of your discovery of them is great! What a nice man to share. Are you going to the south of France only? Do I need to get that info on Modena to you (asap) if that is included in your trip? I'd love to go to Larry's get-together but will be having surgery at that time after spring semester is over. One of these days, I'll make it though!ReplyDelete
oh la la. honey and pork chops are ideal together. I love this and the orange flavorsReplyDelete
We would just love your Clementine and Honey Glazed Pork Chops, they look fantastic! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
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