Orange Teriyaki Pork Chops

5 from 1 vote

An orange teriyaki marinade with a spice rub creates extremely juicy and tasty grilled pork chops. These are ready in less than 30 minutes

Course grilling

Cuisine Grilling

Keyword summer grilling

Prep Time 5

Cook Time 8

marinate 30

Total Time 5

Servings pork chops

Calories 287kcal

Author Eileen xo

Ingredients

4 pork chops, bone-in or boneless, approx 1 ½ inches see note 1

orange teriyaki marinade

1 teaspoon olive oil
1 medium onion, peeled and minced
2 cloves garlic, minced
½ teaspoon fresh ginger, minced
½ cup orange juice
3 Tablespoons teriyaki sauce
2 Tablespoons honey
½ teaspoon black pepper

Spice Rub

1 Tablespoon Wimpy's Spice Rub or spice rub of choice see note 4

US Customary - Metric

Instructions

Prepare Orange Teriyaki Marinade

Warm a saucepan, over medium heat, add olive oil. Add the onions and garlic, and ginger until translucent, about 2 minutes.
Add the orange juice, teriyaki sauce, honey, and pepper. Stir about a minute to melt the honey. Remove from heat
Let cool slightly, add the orange teriyaki mixture, or use an emulsion blender. Blend ingredients until smooth. (See note 2)
Divide sauce in half. Place first half of sauce in plastic storage bag with pork chops to marinate, at least 30 minutes to overnight.
The second half of teriyaki sauce can be divided and half used to brush on pork while it is grilled. Serve remaining sauce with pork at the meal as a side sauce.
Preheat grill. Remove pork from marinade. Discard marinade. Sprinkle pork chops with Wimpy's spice rub.
Place the spice-rubbed pork chops on heated grill for about 4 minutes and turn pork chops. Grill temperature should be 400 degrees.
Mop ½ reserved orange teriyaki sauce on the pork chops and grill until cooked through.
Grill about 4 minutes total, flip pork chops grill another 4 minutes. The internal temperature of pork should be 145 degrees. Let pork rest about 5 minutes before serving.
Serve with remaining orange teriyaki sauce.

Notes

Note 1: Pork Chops can be bone-in or boneless, to ensure pork does not dry out, use cutlets about 1 ½ inches thick.

Note 2: I blend my marinade because I use it as a sauce while grilling and a dipping sauce. If in a rush, I have skipped the blending step. Also, if using a blender to combine ingredients, be sure to use a cloth to hold down the blender top. Hot liquids need caution when blending.

Note 3: The teriyaki marinade and fresh pork chops can be frozen in freezer bags prior to grilling. As the pork defrosts, they marinate in the orange teriyaki sauce. The pork/marinade can be frozen up to 3 months.

Note 4: If Wimpy Pork Rub is unavailable, feel free to use another favorite or combine: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon brown sugar, ½ chili powder, ½ teaspoon salt

any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes

Nutrition