Orange juice, soy sauce and brown sugar add dimensions of flavor to the humble pork chop
Ingredients
Juice from 2 navel oranges
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 cloves garlic, sliced
4 1-inch thick boneless pork chops
Salt and pepper to taste
Instructions
Whisk the orange juice, soy sauce, brown sugar and garlic in a medium bowl. Pour the marinade into a heavy-duty gallon bag and add the pork chops. Marinate in the refrigerator for 2-4 hours.
Preheat grill to medium high. Remove the pork chops from the marinade and pat dry. Season with salt and pepper to taste.
Grill the chops for 3 minutes; then turn from “10 o’clock to 2 o’clock” to create diamond grill marks. Grill another 3 minutes and then flip and repeat on the other side. Check the internal temperature with a digital thermometer. When the chops reach 145 degrees internal, take them off the grill and tent with foil. Let them rest 5-10 minutes before serving.
Notes
If you're not a griller, you can also saute these in a skillet with a little vegetable oil.
Recipe by the south in my mouth at http://www.thesouthinmymouth.com/2013/06/20/pork-chops-and-paula-deen/