Raise your hand if you’ve been camped out in front of your grill for every meal lately. Good, then you’re just like me! I love spending my summers toying around with different marinades for meats and grilling them up in different ways. There really is no end to the creativity that comes out of a grill. After experimenting some some different marinades this weekend I came up with these delicious Citrus Grilled Pork Chops and a little side slaw to compliment the flavors.
I could not be more excited to team up with ButcherBox on today’s post! As I’ve been trying to be more health conscious and think more about the sources of my food, I stumbled upon ButcherBox. This is an awesome company that delivers grass-fed beef, free-range chicken and heritage breed pork right to your front door! There are no hormones or antibiotics in this meal and I’ll be the first to say that you can totally taste the difference. When you order you get to choose beef, chicken, pork or a mixture of 2 or 3 of these meats and the rest is a surprise. I got my first box last week and chose the combination box that included chicken breasts, pork chops, ground beef, steaks and more. Seriously, my freezer is stocked for a good amount of meals!
Did you know that regular, corn-fed beef contains less nutrients than grass-fed beef? And the fact that free-range chickens contain less fat and more flavor? Not to mention the farming practices that come from free-range or grass-fed facilities are much more humane than factory ‘grown’ meat. There really are a lot of benefits associated with a more organically sourced farm. And honestly, the price of a box from ButcherBox is only $129 for 8-10 pounds of meat.
Make Citrus Grilled Pork Chops
Let’s chat about the recipe quickly before I give you more details on ButcherBox… I decided to marinate some delicious pork chops that came in my ButcherBox with a combination of lemon, lime and orange zest and juice. I added in a bit of garlic and olive out and let all of these flavors infuse into the meat overnight. I always let my meat come to room temperature before I grill and seared the outside of the chops before cooking them to an internal temperature of 145° F. I served these chops with a tropical cauliflower and endive slaw with a drizzle of citrus dressing. You’re going to want to try this recipe!
So here is the deal for you! I’m giving away a FREE ButcherBox over on my Instagram account this week! You have to head on over to Instagram and enter for your chance to win. I would also encourage you to order your own ButcherBox to see for yourself the high quality of this meat and the simplicity of ordering a box with free delivery for your family! You will not be disappointed! Happy grilling!.
- For the pork
- 1 cup fresh orange juice
- 1 teaspoon grated lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon grated lime zest
- ¼ cup fresh lime juice
- ¼ cup honey
- 2 garlic cloves, crushed
- Four 10-ounce pork loin chops, cut 1 inch thick
- 3 tablespoon extra-virgin olive oil
- Kosher salt and pepper
- For the slaw:
- 3 tablespoons coconut oil
- 3 tablespoons vinegar
- 1 garlic clove, minced
- ½ teaspoon grated orange zest
- ¼ cup fresh orange juice
- 2 endives (red and green) halved lengthwise, cored and thinly sliced
- 1 jalapeño, thinly sliced
- ½ head of cauliflower, florets thinly sliced
- ¼ cup chopped cilantro
- 1 small red onion, sliced
- Kosher salt and pepper
- ⅓ cup roasted cashews, chopped
- Whisk the citrus juice and zest, honey and garlic together in a large zip-closure bag. Add the chops and marinate overnight.
- Before cooking, allow the chops to come to room temperature for 1 hour. Remove the chops from the marinade and discard. Heat your grill to medium-high heat.
- Grill the pork chops until the internal temperature reaches 145 degrees F. Remove from the heat, cover and allow to stand for 10 minutes.
- Prepare the slaw by whisking the coconut oil with the vinegar, garlic, orange zest and juice. Add the endives, jalapeno, cauliflower and cilantro, season with salt and pepper and toss well.
- Top the chops with the slaw. Scatter the cashews on top and serve.