Grilled Citrus Glazed Pork Chops

I got my cake all squared away for the wedding! I’m so excited. It’s – get ready for it – peanut butter and chocolate! I told the baker that I wanted a “fat kid cake” and I definitely got it. The peanut butter frosting that he made was incredible; I highly recommend going to Bamboo Bakery in Phoenix for any of your cake-related needs.

The second type of marinade I did this week is again, somewhat Asian inspired, but I also used fresh orange juice and fresh lime juice because I happened to have those particular fruits and I think that fruit and pork go together like peanut butter and jelly. I also used Hoisin sauce and brown sugar to add a sweet glaze, along with soy sauce, garlic, and olive oil. These were even better than Monday’s chops, as they’re tangy and have a fresh, bright flavor. I served these with corn and asparagus, but I think some brown rice would be even better, if you’re not watching your carbs. Let me tell you, Kramer sure is loving pork chop week, and I am too! I’ve got one more pork chop recipe for Friday that involved apples, so get excited!

Grilled Citrus Glazed Pork Chops
Your ingredients.

Grilled Citrus Glazed Pork Chops
Juice your orange and lime.

Grilled Citrus Glazed Pork Chops
Combine your marinade ingredients and add them to a Ziploc bag with the pork chops. I marinated these in the fridge for 6 hours, but you can do just 20 or 30 minutes if you’re pressed for time.

Grilled Citrus Glazed Pork Chops
Grill over direct heat for 3 minutes on each side, then 5 minutes on each side over indirect heat. Serve with whatever vegetables you want, or some rice.

Grilled Citrus Glazed Pork Chops
Cook time: 
Total time: 
  • 2 pork chops
  • juice of 1 orange
  • juice of half a lime
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon minced lemongrass
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  1. Place the pork chops in a Tupperware container or in a Ziploc bag, then mix together the marinade ingredients and pour over the pork. Marinate for as little as 20 minutes or as long as 6 hours.
  2. When ready, grill over direct heat for 3 minutes on each side, then over indirect heat for 5 minutes on each side. Serve with vegetables or rice. Enjoy!


4 Responses

  1. Laura says:

    Yum, this marinade sounds so good. The other one did, too. Can’t wait for the apple recipe. Your wedding cake sounds incredible. I actually just baked one from Noble Pig’s website with a peanut butter icing. It was to die for.

  2. Jen T. says:

    These chops sound killer! As does your cake… mmmmm… So with PB frosting, I assume it’s not going to be your standard white frosted cake, or are you going to do another layer on top of the PB? Not that it’s any of my business, I’m just nosy :-) And I’m glad it seems like the planning is going well!

  3. gaga says:

    I usually just salt and pepper my pork chops. This is a great way to make it more interesting (and tasty). I might try something similar next time.

  4. admin says:

    Jen: I’m always happy to talk about the cake! It’s going to be white buttercream on the outside because although I would have liked a chocolate ganache or something on the outside, I didn’t really like the look of it for a wedding cake. So the outside will be white but with dark chocolate piped buttercream flowers all up the cake, starting small at the top and “falling” down into more flowers at the bottom. I’m excited!

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