Recipe Image

Orange and Rosemary Pork Chops

  • 15 m
  • 4 h 35 m
Diabetic Living Magazine
“This sweet-and-savory pork recipe gets even more flavor from the wood chips on the grill.”


    • 4 4- to 5-ounce boneless pork loin chops, cut 1 inch thick
    • 2 teaspoons finely shredded orange peel
    • ½ cup orange juice
    • 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
    • 2 tablespoons Worcestershire-style marinade for chicken
    • 1 tablespoon olive oil
    • 1 tablespoon mild-?avor molasses or maple syrup
    • ⅛ teaspoon ground black pepper
    • 2 cups orange, apple, or peach wood chips or 6 orange, apple, or peach wood chunks
    • Fresh rosemary sprigs (optional)


  • 1 Trim fat from chops. Place chops in a large resealable plastic bag set in a shallow dish. For marinade: In a small bowl, combine orange peel, orange juice, the snipped or dried rosemary, Worcestershire-style marinade, olive oil, molasses, and pepper.
  • 2 Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
  • 3 At least 1 hour before grilling, soak wood chips or chunks in enough water to cover. Drain before using. Drain chops, reserving marinade.
  • 4 Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips or chunks over the coals. Place chops on the grill rack over drip pan. Cover and grill for 20 to 24 minutes or until pork is slightly pink in the center (160°F), brushing once with marinade halfway through grilling. Discard any remaining marinade. If desired, garnish with rosemary sprigs.
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