Clementine Delights

On my weekly shopping visits to Publix (southern grocery store), I always pick up the ‘Publix Family Style’ magazine.  It’s right in the front by the sales ad and the best part is that it is 100% free.  In this magazine there are always great cooking tips and tricks and of course the best part, new recipes to try.  New recipes are either a hit or a miss between my boyfriend and I.  There are two specific recipes that I am going to share for my fellow bloggers who may not be able to access a Publix in their hometown.  Clementines are a big hit in the south during winter, I’m not quite sure what it is but they are juicy and delicious.  These two recipes have to do with, you guessed it, Clementines.

Clementine-And-Honey-Glazed Pork Chops

Makes: 4 Servings
Prep: 15 minutes
Marinate: 2 to 24 hours
Broil: 9 to 11 minutes

Ingredients:
6 Clementines, divided
1/2 cup honey
1/4 cup white wine vinegar
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
4 8-ounce bone-in pork chops cut 1 inch thick

Directions:
1. Zest, then juice 3 clementines. (You should have 1 tablespoon zest and 6 tablespoons juice.)  In a medium bowl combine clementine zest, juice, honey, vinegar, rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper.2. Place pork chops in a resealable plastic bag set in a shallow dish. Pour honey mixture over pork chops. Seal bag and turn to coat. Marinate in the refrigerator 2 to 24 hours.
3. Preheat broiler. Remove pork from marinade. Transfer marinade to a small saucepan; set aside. Quarter the remaining 3 clementines.
4. Place the pork chops on the rack of an unheated broiler pan. Season both sides of the pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Broil 3 to 4 inches from the heat about 4 minutes or until the glaze darkens and any exposed parts of the pork chops turn brown. Turn over pork chops and add the clementine quarters to the pan. Broil 5 to 7 minutes more or until pork registers 145 degrees F on an instant-read themselves.
6. Meanwhile, heat reserved marinade over medium-high heat until boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until reduced by half.
7. To serve, spoon honey reduction over pork chops and broiled clementines.

A meal is not complete without dessert.

Dark-Chocolate-Dipped Clementines

Makes: 54 segments
Start to Finish: 15 minutes

Ingredients:
6 clementines
4 ounces dark chocolate, chopped
1 tablespoon shortening
1 tablespoon finely chopped crystallized ginger

Directions:
1. Line a large baking sheet with waxed paper; set aside. Peel and segment clementines.
2. In a small heavy saucepan heat and stir chocolate and shortening over low heat until melted and smooth. Dip clementine pieces halfway into chocolate, letting excess drip off. Place on the prepared baking sheet. While still warm, sprinkle with ginger. Let stand until set. Cover and chill up to 24 hours.

Don’t forget to comment with how you like these recipes and to tell me your favorite recipes.
XOXO, H

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s