Sunday, March 20, 2011

Orange Balsamic Pork Chops with Zucchini Cakes

4 1” pork chops
2 Tbsp EVOO
2 Tbsp cornstarch
¾ cup white wine
1 ½ Tbsp balsamic vinegar
1 ½ Tbsp brown sugar
1 tsp orange zest
½ Tbsp orange juice
Fresh ground pepper
Orange slices

Zucchini Cakes:
1 cup left over mashed potatoes
1 large zucchini, shredded & liquid squeezed out
1 large carrot, shredded
1 large garlic, minced
1 egg
Fresh ground pepper

In a small sauce pan, combine EVOO, cornstarch, wine, vinegar, sugar, orange zest, orange juice, pepper and salt. Whisk together. In a small bowl or bag, marinate the pork in half of the mixture for at least 1 hour. Grill pork over med-high heat until centers are no longer pink.

Bring remaining mixture in sauce pan to a boil; turn to low heat and whisk for about 2 minutes. Set aside.

To make zucchini cakes:
In a medium bowl, combine potatoes, zucchini, carrots, garlic, egg, pepper and salt. In a large frying pan, heat a few drizzles of EVOO to med-high heat. Make patties from mixture, drop into pan and fry until both sides are golden brown.

Serve pork with zucchini cakes, drizzle with orange balsamic sauce and garnish with orange slices.

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