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Spicy Orange Pork Chops

Today was just another Wisconsin-type day in March…


It was 77° today.  No joke.  Yes, you read that right.

My “winter” mind had selected chicken pot pie for dinner when I set my menu plan over a week ago.  Yeah right.

When we saw the forecast for the week, my husband begged to grill out one night.  How can you serve comfort food, like chicken pot pie, when it’s 77° out and all your husband wants to do is drink a beer on the deck and smell like charcoal and lighter fluid?

So I came up with this dish on the fly while driving home.  This recipe is so easy it’s ridiculous. It’s got four ingredients (including the meat!).

*Grilling note: The wood chips soaking above are hickory.  Adding soaked chips onto the charcoal adds a ton of flavor.  If you have a gas grill just make a foil packet of soaked wood chips, cut a few slits, and place the packet under the grate.  It’s a cheap and delicious way to add more flavor to grilled meats.*

I made the mistake of bringing the sauce out to the patio too early.  The chops were still grilling and my husband started dipping chips in the sauce and told me I should really bottle it.  So there you have it.

This could also be great with chicken; we happened to go with pork chops.

I hope you had glorious weather like we did! I’m off to wash “eau de charcoal grill” out of my clothes.

Spicy Orange Pork Chops

Serves 2


  • 14 oz. orange juice, divided (one of those small bottles in the refrigerated section of the grocery store)
  • 1 chipotle in adobo sauce pepper, minced
  • 2 spoonfuls of adobo sauce, divided
  • 2 tbsp. honey, divided
  • 2 boneless pork chops
  • Salt & pepper


  1. In a small bowl mix together 7 oz. of juice, the chipotle pepper, one spoonful of adobo sauce, 1 tbsp of honey and a sprinkle each of salt and pepper. Pour into a plastic bag. Add the pork chops and marinate for 20-30 minutes. Set aside.
  2. In a small saucepan mix together the remaining juice, adobo sauce, honey, and a sprinkle each of salt and pepper. Heat over medium high heat until thickened, 5-6 minutes. Stir often to avoid burning. Set aside to cool.
  3. After the chops have marinated, grill over indirect heat until internal temp reaches at least 150°F; about 4-7 minutes per side depending on the thickness.
  4. When fully cooked, remove to a plate and cover in foil. Allow meat to rest for 5 minutes. Spoon sauce over the chops and serve.

Filed under: Pork


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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