Grilled Pork Chops
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Grilled Pork Chops
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Grilling your pork chops is the best way to make them! These grilled pork chops are marinated until they’re extra flavorful and tender, then cooked to smoky perfection. They’re sure to fly off the table at your next barbecue!
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Ingredients
- ¼ cup soy sauce
- ¼ cup orange juice
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard
- ½ teaspoon ground black pepper
- 4 pork chops bone in and 1 inch thick is best
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Instructions
- In a bowl, whisk together the soy sauce, orange juice, brown sugar, garlic, dijon mustard, and black pepper.
- Pour your marinade into a large ziplock bag and place all your pork chops into the bag. Allow them to marinade for at least 1 hour.
- Heat your grill up to 400 degrees fahrenheit while the pork chops marinade.
- Once the pork chops are ready, remove them from the marinade and grill them for about 5 minutes per side. The internal temperature should be 145 degrees fahrenheit.
- Remove the pork chops from the grill and let them rest on a plate for 3-5 minutes before serving.
- Discard your used marinade.
Nutrition Information
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Calories
252kcal
(13%)
Carbohydrates
9g
(3%)
Protein
31g
(62%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
90mg
(30%)
Sodium
918mg
(38%)
Potassium
588mg
(17%)
Fiber
0.4g
(2%)
Sugar
7g
(14%)
Vitamin A
41IU
(1%)
Vitamin C
8mg
(9%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4pork chops
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 918mg | 38% |
| Potassium | 588mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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