So good, so summery. I cooked these on my grill pan, but I will make them again this summer on the grill.
Grilled Pork Chops with Honey-Jalapeno Marinade
from Culinary Hill
1 cup vegetable oil
Juice of 2 lemons or limes
1/4 cup honey
6 cloves garlic, minced
1 jalapeno, seeded and minced
1 tbsp dried oregano
1 tbsp sweet paprika
1 1/2 tsp salt
1 tsp freshly ground black pepper
8 pork chops, bone-in or bone-less, trimmed of fat
In a small bowl, whisk together vegetable oil, lemon/lime juice, honey, garlic, jalapeno, oregano, paprika, salt and pepper. In a large resealable bag, pour marinade over pork chops and rub in to the pork through the bag. Marinate for 2 hours at room temperature, turning occasionally, or in the refrigerator overnight. If refrigerated, remove from refrigerator 30 minutes prior to grilling. Preheat grill or grill pan for direct grilling over medium-high heat. Remove the pork chops from the bag and lay on paper towels. Pat dry to remove excess marinade. Grill the pork chops over medium-high heat, turning often, until browned, about 3-4 minutes total. Transfer to a part of the grill that's low-medium hot and cover, cooking until they internally register 155F. Transfer to a platter and cover loosely with foil. Let the chops rest 3-5 minutes before serving.