Orange Aioli with Boneless Pork Chop
A simple recipe with quite a flavourful result.
INGREDIENTS
1 tbsp orange zest
1/2 cup low fat mayo
1/4 tsp Dijon mustard (if your family does not like Dijon substitute regular mustard)
1/2 cup non-fat Gaylea sour cream
4 Nutrafarms boneless pork chops thawed
Salt and pepper to taste.
INSTRUCTIONS
In a small food processor combine all ingredients except pork chops and purée until all ingredients are combined ( about 1 minute). Set aside in the refrigerator.
Grill chops over medium/high heat. 2-3 minutes on each side or an internal temperature of 150 degrees.
Once pork has finished cooking, place 1 Tbsp of aioli over pork chop and serve with your favourite sides.
The remaining aioli will keep for one week in a sealed container in the fridge.