Orange Marinade: a Recipe by quornflour

It actually was not long ago that I did not even know how to cook a pork chop. From my childhood all I could really remember is dry baked fairly plain pork chops served up with applesauce. There was nothing wrong with them necessarily, they just were not very interesting as food.

This past year I stopped purchasing meat from the grocery store. As a result I am at the hands of a meat CSA, one that has a lot of pork. Luckily I am not anti-pork.

That said, the first time I got pork chops, I looked at them, scratched my head and said, “Ahhh? Hmm.” and then put them in the freezer.

A short while later TxK was visiting and we were making dinner. I asked her if she knew how to cook a pork chop, after she laughed in shame of me for not knowing how, she told me that it was pretty much the same as cooking a steak.

As a point of record, I am pretty sure she is also the person who taught me how to cook a steak on anything that wasn’t a grill.

I have since cooked a few pork chops and they were all delicious.

This go around I decided I would try something a little different and marinade them first.

Here is what I used:

  • 2 pork chops (I think you could also use this on any meat or even a faux meat)
  • 1 small naval orange
  • 1 lemon
  • 1 lime
  • 2 garlic cloves
  • 1 tablespoon of Lighthouse Freeze-dried red onion
  • 1 tablespoon of Lighthouse Freeze-dried green onion
  • ¼ teaspoon of Kosher salt
  • Black pepper
  • Peanut oil – if you are going to pan fry them (if you want to broil or bake this you can also do that for delicious results)

You are going to want these to marinade for at least an hour, so give yourself some time in advance.

  1. Place your pork chops in a glass container
  2. Zest entire orange, lemon and lime over the pork
  3. Cut each fruit in half and squeeze juices over pork
  4. Add garlic, onions, salt and pepper
  5. Cover pork chops and let sit for at least an hour
  6. Bring them to room temp before cooking
  7. In a cast iron skillet fill about a quarter to half inch of peanut oil
  8. Cook until juices run clear (160ᴼ is the recommended cooked temp for pork)
  9. Remove from heat, cover and let rest
  10. Serve warm

This will have a strong orange flavor goes very well with applesauce.


A Little Handsfree Prep. Goes a Long Way. by texaskillet

So you know those days where you are driving home from whatever you have to do all day?

You suddenly get that feeling of dread… crap, wth am I going to make for dinner. Uuuuugh!

Well, I have an idea for you that is not unheard of or brand spanking new and it doesn’t even use any EVOO (shudder).

I share because it is delicious and it may not be in the foreground of your dinner planning mind’s eye. Everyone (worth knowing) loves it and that alone classifies it as sharable.

Following these instructions is equivalent to planning to forget dinner or be rushed and then remembering and being super happy about it.


All you need:


Pork butt or shoulder, whatever weight feeds your guests/family



BBQ sauce (your favorite will work just fine, later I’ll share my family recipe)


Mayo or Butter

Relish (optional), some folks prefer coleslaw and some nothing at all


  1. Fill the crock with an inch of water. Unwrap your pork and put it in the crock pot with a tsp of salt.
  2. Set the crockpot to high and cook for 5-6 hours.
    1. Here I recommend that you do this on a night when you have dinner planned and can have this going in the back ground
  3. At the desired tenderness or a minimum of 5 hours, remove the pork from the crock pot, place it in a container to cool, then “pull it”. I usually just use a spatula to chop it up.


You are done for tonight. Put it away in the fridge for use within the next two-three days granting that you store it correctly. Sealed container, yadda yadda.

When you end up with that conversation in your head driving you mad…you now have a plan. Take THAT world!


  1. Park the car, walk the dog, get the kids to do their homework
  2. Pull out the pork, put it back in the trusty crockpot and add the desired amount of bbq sauce, heat on low until heated through then switch the pot to warm.
  3. Set the oven to broil
  4. Grab your baking sheet, the pack o’buns and the mayo or butter. I use mayo to add savory without a lot of salty.
  5. Spread Mayo or butter on buns generously. The insides of both sides, don’t skimp
  6. Put the buns on the sheet and broil them, watch for them to bubble and brown slightly.
  7. Remove the sheet, flip the buns and now toast the outter side of the buns, no mayo or butter here though.
    1. This in my mind is crucial to keeping a fresh crisp bun to combat the juiciness of the impending pork addition.
  8. Done… plate em’ up (which yes, in my house this includes a dollop of dill relish, yummmmm)
  9. Serve with sides
    1. that you picked up at the grocery store at some point
    2. maybe some beans from the cupboard
    3. a quick green salad
    4. chopped up carrots or apple slices if you need some raw stuff on the plate that isn’t leafy and green
    5. The possibilities are fairly endless.


I hope you enjoy having this practically prepared dish ready to serve up for the hungry mouths around your table. It beats Manwich any day.





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