This recipe comes from my uber talented foodie friend, Carrie Farias, over at Carrie’s Experimental Kitchen. It’s from her cookbook “Carrie’s Experimental Kitchen (A collection of Mediterranean-Inspired Family Meals). So far, everything that I’ve tried from her recipe collection has been fantastic, so I highly recommend that you check it out. I am a cookbook hoarder anyway….you can never have too many recipes!
Orange-Thyme Grilled Pork Chops
*From Carrie’s Experimental Kitchen (A collection of Mediterranean-Inspired Family Meals)
4 center cut boneless pork chops, 1- 1 1/2 inch thick (I used 2 really large bone-in chops, because that’s what I had on hand)
3/ 4 cup water
2 tbsp granulated sugar (I used organic cane sugar)
2 tbsp kosher salt
1 tsp garlic powder
1 tbsp fresh thyme, removed from stem
1/2 navel orange, juice and zest
In a small bowl, mix water, sugar and salt until it dissolves. Add garlic powder, thyme, orange zest and juice and whisk together until well blended. Trim any visible fat from your pork chops; then tenderize using a meat mallet or the bottom of a glass. Add the pork chops and the marinade to a resealable plastic bag and refrigerate no more than 2 hours. Grill the pork chops until the proper internal temperature is reached. Serves 4 (for 4 chops).