8 thin-cut pork loin chops, bone still attached
1 cup fresh orange juice
2 Tbsps fresh lemon juice
1 Tbsp fresh oregano or marjoram, chopped
1 Tbsp black pepper, freshly cracked
Oil for pan-frying
Marinate the chops in a Ziplock bag all day (6-8 hours).
Remove chops from marinade, discard marinade, pat chops dry with paper towel.
Heat heavy skillet (cast iron preferred, but non-stick is fine) to medium heat.
Add enough oil so it coats the pan, heat until shimmering.
Lightly salt each side of the chops and carefully pan-fry (don’t crowd!) until golden brown on one side, about 3 minutes, then cook an additional 2 minutes flipped over.
Transfer chops to a warm platter and cover w foil. Let rest 10 minutes.
Serve with a crisp green salad and a dish of red beans and rice, with chilled slices of fresh orange, avocado and cucumber to pass around the table.
Lean, healthy and quick! We love it.