Orange-Glazed Chops

Southern Living Cooking School
Prep: 20 min., Chill: 30 min., Grill: 16 min., Cook 2 min.
Makes 4 servings


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1/2 cup steak & chop marinade with garlic & cracked black pepper
1/4 cup orange juice
4 boneless pork chops (about 1 1/4 pounds)
2 green onions, chopped
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 teaspoon grated orange rind


Stir together marinade and orange juice in a small bowl. Remove and reserve 1/3 cup marinade mixture. Place pork and remaining marinade mixture in a large zip-top plastic freezer bag, turning to coat; seal and chill 30 minutes, turning occasionally. Remove pork from marinade, discarding marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until pork is done.

Sauté green onions in hot oil in a 1-quart saucepan over medium heat 1 minute. Stir in reserved marinade mixture, brown sugar, and orange rind. Bring to a boil over high heat, and cook, stirring constantly, 1 minute or until sauce is thickened. Serve sauce over pork.

James's tip: Save money on pork chops by purchasing a whole pork loin on sale and slicing your own boneless pork chops.

Created date

May 2007