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Grilled pork chops seasoned with the fresh flavors of oranges and thyme. This easy pork chops recipe is perfect for summer grilling.
This grilled pork chops 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!
This recipe calls for boneless pork chops, but I actually used bone-in chops since that’s what I had on hand. They turn out delicious either way!
Orange-Thyme Grilled Pork Chops
*From Carrie’s Experimental Kitchen (A collection of Mediterranean-inspired Family Meals)
Ingredients:
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
Directions:
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).
These grilled pork chops are delicious and would be perfect served with a healthy blueberry-pineapple salad and some brown rice.
Orange-Thyme Grilled Pork Chops
Ingredients
- 16 oz center cut boneless pork chops 4 (4 oz) chops
- 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
Instructions
- 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; 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 for 4-5 minutes per side, or until the proper internal temperature is reached (at least 145 F.) Allow chops to rest for several minutes prior to serving.
Nutrition
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Carrie Farias
They look fantastic Amee, I’m so glad you liked them! Thanks again for sharing <3
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Delicious recipe for weekend. I like to try that recipe with my hubby.
Amee Livingston
Sounds great! I hope you love it!