Delicious grilled pork chops are soaked in a flavorful marinade and so easy to make! Marinated pork chops are inexpensive, juicy, and full of citrus flavor.
You’re going to love this easy pork marinade for grilling. This delicious marinade for pork chops is easy and so flavorful with orange and garlic! I’ve created this easy pork marinade with corn oil for these delicious Honey Orange Garlic Pork Chops.
I love grilling outside! Besides saving me from having to clean up the stove, grilling gives such wonderful flavors to food. Corn oil has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications.
Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value. Be sure and try my Sweet Chili Chicken recipe with Mazola corn oil!
Also try using corn oil to make a homemade balsamic dressing for my Harvest Chicken Salad or Strawberry Blueberry Salad. For some more grilling recipes be sure and try Grilled Chicken Kebabs, Grilled Salmon, and Citrus Marinated Chicken Thighs.
How to make Grilled Pork Chops:
Step 1: Place all of the marinade ingredients into a large zip-style bag and push around the outside of the bag with your fingers.
Step 2: Place the pork chops into the marinade and seal the bag. Refrigerate for a minimum of 2 hours and up to 24 hours.
Step 3: Grill pork chops on a preheated grill for about 3 to 4 minutes on each side. If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest) For safe cooking temperatures of pork, visit here.
Step 4: Put the leftover marinade in a small saucepan, over medium heat with 1 heaping tablespoon of orange marmalade or apricot jam. Use a whisk to incorporate the marmalade or jam and bring to a boil to thicken. Spoon over the grilled pork chops. Enjoy immediately with seasonal vegetables or even over a green salad.
For more easy dinner recipes try Easy Chicken Fajitas, Cast Iron Pork Chops, Grilled Pork Chops, and Pulled Pork.
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Honey Orange Garlic Pork Chops
Ingredients
Pork Chop Marinade
- 1/4 cup dry white wine
- 1/4 cup Mazola corn oil
- 3 tablespoons Worcestershire sauce
- 3 tablespoons stone ground mustard
- 1 large orange zest and juice
- 3 garlic cloves minced
- 1 teaspoon onion powder
- salt and black pepper
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2-3 pounds boneless pork chops
Instructions
Pork Chop Marinade
- Place all of the marinade ingredients into a large zip-style bag and push around the outside of the bag with your fingers. Place the pork chops into the marinade and seal the bag. Refrigerate for a minimum of 2 hours and up to 24 hours.
- Grill on a preheated grill for about 3 to 4 minutes on each side. If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest)
- Put the leftover marinade in a small saucepan, over medium heat with 1 heaping tablespoon of orange marmalade or apricot jam. Use a whisk to incorporate the marmalade or jam and bring to a boil to thicken. Spoon over the grilled pork chops. Enjoy immediately with seasonal vegetables or even over a green salad.
Nutrition
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These pork chops sound quite tasty! Pinned the recipe to try sometime soon!
Oh thank you Kristie!! They are SO good!
The marinade really makes pork chops taste amazing! This recipe is a keeper!
Thanks so much Emily!!
These pork chops look so juicy and inviting! Love all the simple and handy pantry ingredients used in this recipe, definitely trying these this week!
So glad you enjoyed them Cathy!
The pork chops were the best dinner, the whole family loved them.
Thanks Stephanie!
MMmm these were fabulous! So super easy to make and really tasty too – my whole family loved them! Thanks for the awesome recipe; it’ll be in our regular meal rotations now!
Thanks so much!
These Pork chops are made with the best flavors and marinated making them delicious and super tasty. Combination of orange and honey sounds yum.
Thanks Alisha!