Old Tom Gin & Citrus Marinated Pork Chops with Shallot Vinaigrette

The picture shows a cooked pork chop with a shallot and cilantro sauce on it. There is a Martinez cocktail and a bottle of New Deal Old Tom Gin behind the pork chop.
Citrus season is one of winter’s greatest gifts, so celebrate with these zesty pork chops! Combining orange and lime with barrel-aged Old Tom Gin, cilantro, and garlic creates a dynamic flavor that works to tenderize the meat as it marinates. The tangy and spicy shallot vinaigrette adds even more pizazz to this bright dish. Get your hands on some high quality pork by visiting Deck Family Farms at the Montavilla Farmers Market this Sunday, January 23. Stop by the New Deal booth afterwards to grab a bottle of Old Tom Gin! And don’t forget the cocktails… pair this dish with a Martinez.


  • 2 bone-in pork chops
  • 3 TBSP cilantro stems, finely chopped
  • 1 TBSP honey
  • Zest from 1 orange
  • Zest from 1 lime
  • Juice from 1 orange, divided
  • Juice from 1 lime, divided
  • ¼ cup New Deal Old Tom Gin
  • 2 garlic cloves, grated
  • Kosher salt and freshly ground black pepper
  • 1 shallot, thinly sliced
  • 1 TBSP cilantro leaves, roughly chopped
  • ¼ TSP red pepper flakes
  • ½ TSP sugar
  • 1 TBSP olive oil


  1. Make the marinade: add chopped cilantro stems, honey, orange zest, lime zest, ½ the orange juice, ½ the lime juice, Old Tom Gin, and garlic in a large bowl or zip-top bag. Whisk to combine. Season with salt and pepper to taste. Add the pork chops and allow to marinate for at least 3 hours or up to 12 hours.
  2. Preheat the oven to 325℉.
  3. Make the shallot vinaigrette: combine the shallots, cilantro, red pepper flakes, and sugar with the remaining orange and lime juice. Season with salt and pepper and allow to sit while you cook the pork.
  4. Place a cast iron pan over medium-high heat. Add a splash of olive oil or grape seed oil to the pan. Add the pork chops and allow to cook until seared and well browned on each side, about 5 minutes per side. Transfer the pan to the oven and allow to cook until the internal temperature of the pork reaches 145℉, about 5-10 minutes. 
  5. Whisk 1 TBSP olive oil into the shallot vinaigrette. Pour the vinaigrette over the pork chops to serve.


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