Before I start this recipe I need to tell you a couple of facts about my dear husband.
#1- He is not a fan of pork chops. They are the kind of think he’ll eat every once in a while because I’ve cooked them and he has no other option. But given the choice, he’ll pass.
#2- He hates fruit. Not like a plain banana or apple, but fruit in anything. He believes fruit does not belong in his dinner, or dessert. That fruit ruins things and people just put it in there to try to be different. With the exception of the local Chinese restaurant’s pineapple shrimp, if it has fruit, he’ll pass (after throwing a minor fit… and maybe posting something about it on Facebook)
I tell you these facts so you can understand the sort of reaction I was expecting when I made these pork chops that have a kick-ass marinade that happens to be heavy on the oranges…
I was thinking he’d probably have a hot dog.
But since currently a grill is my primary way of cooking I decided to try them anyway.
He LOVED them.
This my friends speaks volumes of this recipe. My pork chop hating, fruit boycotting husband raved about these. The boys gobbled them up and my mom who was over during lunch the next day had a bite and wanted the recipe.
It’s a keeper!! I think it would be equally as tasty on chicken or beef too so if you are not a pork chop fan, try the marinade on those!
Here’s what you’ll need
1- Large orange
additional orange juice (if you’re orange doesn’t yield enough you may need some extra)
2 – Tablespoons Soy Sauce
1- tsp Ground Ginger
1 1/2 tsp- minced fresh garlic
1- tsp Garlic Chili Paste ( you can find this in the asian food section of your grocery store. If I found it in my small town chances are you’ll be able to find it.)
1/2 tsp Sea Salt
1- Tbsp Honey
Pork Chops- The recipe as written is enough for about 6 decent sized chops. If you’re making more the recipe is easily doubled.
First- In a large bowl zest the orange until you have about a Tbsp of zest. Next squeeze in the juice from the orange. You’re looking to have about 1/2 a cup of OJ total so if your orange didn’t have enough here’s where you’ll add the extra.
Next add in the rest of the ingredients (except the chops) and stir it all up until it’s well mixed.
Put your chops in a big zipper baggie or container of choice and pour the marinade over them. You’ll want to let them sit for at least 2 hours, up to overnight. Turning the bag or container so that they are all evenly marinated. I did mine for 4 hours and they were delicious!
Grill them on medium to med- high heat for about 6 minutes per side. Pork only has to have an internal temp of 145 so a little pinkness is ok- you don’t want them to be dry!
Now feed them to the picky people in your life and watch them become converts to pork chops marinated in fruit juice!
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