Labor Day brought a feast! These Spicy Orange Honey Pork Chops came together remarkably fast and they were a hit. Served them with a Cauliflower & Broccoli Cheddar Bake, Cheese & Wild Rice Stuffed Mushrooms, Loaded Mash Potato Bake, Hawaiian Mac Salad, Sweet Heat Cornbread Muffins and Bloomin’ Onion Deviled Eggs! Needless to say, everyone was full and happy at the end of the night.
- 4 large Pork Chops
- Salt and Pepper to taste
- 2 cups Orange Juice
- 1 teaspoon Orange Zest
- ⅓ cup Honey
- 1 Tablespoon Garlic-Chile Paste
- Dash of Hot Sauce (i.e. Cholula)
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Ginger Powder
- ½ teaspoon Garlic Powder
- Pinch of Red Pepper Flakes
- Salt and Pepper to taste
- 1 Tablespoon Cornstarch
- 2 Tablespoon Water
- Preheat grill to medium-high heat.
- Place the sauce ingredients in a large saucepan over high heat and whisk together until the honey is dissolved. Bring to a boil then reduce to simmer. Scoop half of the mixture in a bowl, then add the lid to the saucepan and turn the heat to low.
- Season the chops with salt and pepper then place on the grill. Baste them with the sauce from the bowl and close the grill lid. Grill for 4-6 minutes per side (depending on their thickness) or until the internal temperature reaches 165°F, basting every few minutes.
- Remove the chops from the grill and rest, covered for 5 minutes. While they’re resting, bring the sauce to a boil. In a small bowl, whisk the cornstarch and water together and pour the slurry into the saucepan. Whisk until thickened and serve over the pork chops.
- Enjoy!
Looking for a side dish? Try one of these recipes!
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