Marinated Boneless Pork Loin Chops alla ‘Cello

Marinated Boneless Pork Loin Chops alla ‘Cello
  • ½ cup Gioia Luisa Pomecello
  • ½ cup Gioia Luisa Orangecello
  • 3 tablespoons Dijon Mustard
  • 2 teaspoons minced garlic
  • 1 teaspoon orange zest
  • 1 dash cayenne pepper
  • 4-6 Pork Loin Chops
  1. Place all ingredients except the pork in a bowl and mix vigorously until well blended. In a large Ziploc bag, pour in the liquid mixture, then add the pork chops and seal the bag. Marinade in refrigerator for up to 3 hours.
    Remove pork chops from plastic bag and arrange on cooking tray that has been treated with cooking spray.
  2. Pour all marinade into a small saucepan; on medium heat, reduce the volume by half. Divide the reduced sauce by half; pour half of it over the pork chops and reserve the other half to serve on cooked meat.
  3. Roast chops in oven for approximately 30 minutes. Remove from oven when done and transfer to serving tray. Take remaining sauce that has been brought back to simmer for reheating and pour over chops.
    May garnish with orange slices and sprinkle with pomegranate seeds. Serve immediately!



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