Saturday, December 1, 2012
Orange Thyme Porkchops
I wanted to try something new with a couple of bone-in porkchops. I was gonna use the lemon half I had left over, but thought why not use the orange that's been sitting in my fruit bowl. It could act as the citrus, right? I rubbed the orange zest of one orange, seasoned with some salt and pepper, and added about a teaspoon of thyme to the porkchops. Cooked it for about 5 mins per side over medium heat. When we bit into those chops, I thought, "good thing I didn't add some of that orange juice!" That little bit of orange zest really came through. We were shocked, but it wasn't bad.