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Tender, tangy, and subtly sweet, these marinated citrus glazed pork chops are a great solution for your weeknight dinner dilemma.
We’ve all been there. It’s been a long day, everyone is hungry, slightly moody, and no one has the patience to wait an hour for dinner to be prepared. Before you give up completely and rush to get takeout, check out these citrus glazed pork chops.
They are tender and juicy with a citrus tang, a hint of ginger, and the subtle sweetness of honey. The secret may be in the marinade/glaze duo, but what if I told you that you could have these babies on your dinner table in less than 30 minutes?
It’s true. You can take these juicy pork chops from from fridge to table in less time than it takes to go get that takeout. Now put down the car keys, pull out the pork, and let’s get cooking.
These pork chops have three main components: the marinade, the grilling, and the glaze. The same ingredients are used in both the marinade and the glaze, so I measure them out at the same time and save time on clean up. For simplicity the marinade and glaze are separated in the recipe attached below.
I selected Smithfield All Natural Bone-In Pork Chops, which comes from pork raised here in the USA by Smithfield farm families. They are tender and juicy without any added steroids, hormones, or other artificial ingredients.
Best part, you can pick them up at your local Walmart in the meat department, which makes it convenient for us all.
These pork chops are just under one inch thick which means they cook quick. This makes them great for grilling or sautéing, and perfect for this recipe.
I prefer bone-in, but the boneless version works well too. The packs I found weighed in at a pound each, which means they will serve about 2 – 3 people.
To marinate use a zip top freezer bag. Open the bag and prop it upright on your counter. If it doesn’t want to cooperate and sit up, place it inside a large mixing bowl.
Next to the bag, place a small saucepan for the glaze.
Grab your oranges and limes and roll them on the cutting board to loosen the pulp and get the juices flowing. You should be able to get 3 – 4 tablespoons of juice from a medium size orange and 1 – 2 tablespoons of juice from a medium lime.
Juice the orange into a bowl, then measure 1/2 cup into the plastic bag and 3 tablespoons into the sauce pan. Next juice the limes and again measure 1 tablespoon into the plastic bag and 2 tablespoons into the saucepan.
Into the saucepan add 1/4 cup of honey and 2 teaspoons of soy sauce. Cover the saucepan with it’s lid and place it on the stovetop for later. Into the bag add 2 teaspoons of honey, 1 tablespoon of soy sauce, the grated ginger, and olive oil.
Fresh ginger can be stored in a freezer safe bag in your freezer. It doesn’t go bad and can be grated while frozen. When you do grate it, it resembles snow, which makes it important to weigh it instead of measure by volume. If you don’t have a scale, make sure to tap your measuring spoon on your work surface to gently compact the ginger as you grate it, which should get you a more accurate measurement.
Place the pork chops in the bag, squeeze out the air, then mix the bag to evenly coat the pork chops. Marinate a minimum of 15 minutes. You can leave it up to 4 hours for a more intense flavor, which is great for entertaining but not necessary for a quick weeknight dinner. If you are marinating longer than 30 minutes do it in the fridge, but be sure to pull the chops out 20 minutes before you grill them so that they can come up to room temperature.
Turn the fire under the glaze to high and bring it to a boil. Drop the heat to medium and let it boil for 3 minutes to reduce by about one third to one half. It should coat the back of a spoon and as it cools it will thicken further.
After the chops have marinated 5 minutes, preheat your grill to medium (about 350 degrees), giving it 10 minutes to heat up. Once it’s hot, remove the pork chops from the marinade and put them straight on the grill. For 1″ thick chops cook for about 2 – 3 minutes on each side. For 3/4 inch chops they should take closer to 90 seconds – 2 minutes. Regardless of thickness the internal temperature should between 135 to 140 degrees.
Right before you take them off the grill, baste the top side with the glaze. Flip them over onto a clean plate, then baste the bottom side. Allow them to rest at least 5 minutes, during which time the internal temperature should rise to about 140 to 145.
Serve these citrus glazed pork chops with your favorite quick and easy side dishes and enjoy!
Citrus Glazed Pork Chops
- 1/2 cup orange juice
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1/4 cup olive oil
- 1/4 ounce grated ginger, about 1 TBSP
- 1 pound bone-in pork chops
For the glaze:
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 2 teaspoons soy sauce
- 1/4 cup honey
- In a gallon sized zip top bag or other sealable container, combine the orange juice, lime juice, soy sauce, honey, olive oil, and grated ginger.
- Add in the pork chops, seal completely, and mix to coat the pork chops. Marinate a minimum of 15 minutes, up to 4 hours.
- Meanwhile, make the glaze. In a small saucepan combine the orange juice, lime juice, soy sauce, and honey.
- Bring to a boil over high heat. Reduce heat to medium and boil for 3 minutes, until glaze reduces by almost half and thickens.
- Preheat grill to medium - approximately 350 degrees.
- Remove pork chops from marinade and grill 2 - 3 minutes per side, until the internal temperature reaches between 135 and 140 degrees.
- Allow to rest at least 5 minutes prior to serving.
Baste both sides of the pork chops with the glaze as you remove them from the grill.
Nutrition Information:Yield: 2
Amount Per Serving: Calories: 351
For the step by step version of this recipe, check out the Citrus Glazed Pork Chops Story.