Dinner Tonight: Pork Paillards with Orange Marmalade Vinaigrette
Dinner Tonight: Pork Paillards with Orange Marmalade Vinaigrette is a gluten free main course. This recipe makes 4 servings with 711 calories, 25g of protein, and 64g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up scallions, canolan oil, pork chops, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.
With a sharp knife, slice the chops in half horizontally to make 4 1/2-inch-thick chops. Rub each with a little olive oil, sandwich between wax paper, parchment paper, or plastic wrap, and pound with a meat mallet or rolling pin until 1/4-inch thick. Season the chops with salt and pepper and set aside.
In a small bowl, whisk together the orange juice, vinegar and cream.
Whisk in the marmalade, then add the oil in a slow stream at first while whisking constantly to create a smooth dressing. Continue whisking in the rest of the oil, taste for seasoning, and set aside.
Prepare a grill or heat a grill pan over high heat. Rub the scallions with olive oil and grill until charred and soft, 3 to 5 minutes.
Remove to a platter and add the pork to the grill; cook until well-marked and firm, 3 to 4 minutes on each side.
Transfer to a platter to rest for a moment.
Drizzle the pork and onions with the vinaigrette, and serve immediately.