Servings: 2 people
Calories: 950kcal
Ingredients
For The Chops
- 2 16 oz Tomahawk Pork Chops
- 2 cups Orange Juice
- 3 sprigs Fresh herbs oregano or thyme
- 4 Garlic cloves - I prefer fresh garlic but garlic powder in a pinch.
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
For the Sauce
- ½ cup Leftover Marinade
- ¼ cup Sugar
- ½ cup Apple Cider Vinegar
Instructions
Marinate the Chops
- In a large mixing bowl add the orange juice, garlic, oregano, and a teaspoon of kosher salt. Mix well and marinate the pork chops overnight.
Season the Chops
- Remove the chops from the refrigerator and allow to reach room temperature. Pat the pork chops dry then season them simply with salt and pepper.
Prepare the Grill
- Pre-heat the grill and set it up for indirect grilling. Utilizing the reverse searing approach smoke the pork chops on low temperature (225-250 degrees) and cook for 20-25 minutes.
- Remove chops and adjust the grill for high heat direct grilling. Once grill is sufficiently heated add the chops back and grill 2-3 minutes per side.
- Let the pork rest 5-10 minutes before serving.
Make the Sauce
- Add the leftover marinade to a medium saucepan plus the sugar and vinegar. Cook on medium heat until the mixture is reduced to a syrup-like consistency. You will need to stir as few times.
Nutrition
Calories: 950kcal | Carbohydrates: 55g | Protein: 101g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 304mg | Sodium: 1388mg | Potassium: 2292mg | Fiber: 1g | Sugar: 46g | Vitamin A: 521IU | Vitamin C: 126mg | Calcium: 87mg | Iron: 3mg
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