Orange Pepper Pork Chops

Servings 4 Servings


  • 1/4 cup cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons raw honey
  • 4 cloves garlic pressed
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 jalapeno pepper seeded and chopped
  • 1/2 cup orange juice


  • DO-AHEAD TIP: Marinate pork chops overnight or for at least 4 hours (see recipe).
  • Place pork chops in a large zipper-topped plastic bag. In a blender or food processor, combine remaining ingredients; blend until smooth then pour mixture over the pork chops.
  • Seal bag and refrigerate overnight or for at least 4 hours. At time of cooking, preheat grill to MEDIUMHIGH.
  • Remove pork chops from marinade (discarding marinade and bag); grill pork chops for 5 to 7 minutes per side or until cooked through.


SERVING SUGGESTION: Steamed broccoli spears and baked sweet potatoes (“bake” in slow cooker).
NUTRITION: per serving: 282 Calories; 11g Fat; 31g Protein; 14g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Points: 7
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