Orange Aioli with Boneless Pork Chop

Orange Aioli with Boneless Pork Chop

A simple recipe with quite a flavourful result.
Course Main Course


  • 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.


  • 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.
Keyword aioli, nutrafarms, pork

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About the Author

ChefD is affectionately known as Kitchener's personal chef.

Chef D

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