Recipe Details

Mike Ditka’s Official Tailgater’s Pork Chops

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 12 hours
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

8 boneless ribeye (rib) pork chops, 1-inch thick
4 cups orange juice
1 cup soy sauce
2 tablespoons garlic, chopped
1/2 cup Dijon-style mustard
1/2 cup honey
1 teaspoon cayenne pepper

Cooking Directions

In a mixing bowl, combine orange juice, soy sauce, garlic, mustard, honey and cayenne pepper. Mix together with a whisk. Pour over pork chops and marinate in the refrigerator for 12-24 hours.

Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill for 10-12 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 8.

Serving Suggestions

This recipe was developed by Chef Tom Kenny of Mike Ditka’s Restaurant in Chicago. A favorite pork chop recipe for tailgating of the legendary coach of Da Bears and the New Orleans Saints and 5-time Pro Bowler. Be sure to have plenty of other tailgating goodies like Roasted Potato Dippers, Chilies Con Queso and try Grilled Honey-Glazed Cinnamon Apples for dessert.

Nutrition Information

Calories: 164 calories
Protein: 21 grams
Fat: 6 grams
Sodium: 848 milligrams
Cholesterol: 51 milligrams
Saturated Fat: 1 grams
Carbohydrates: 11 grams
Fiber: 0 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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mike ditka's pork chops
by anonymous 02/04/2012
 good

Great Chops
by anonymous 12/27/2011
 I marinate these chops for 12 hours minimum. They Rock.

Incredible!
by anonymous 11/01/2011
Made it an NFL football game tailgate and it was a hit! 

M Ditka's Official Tailgater's Pork Chops
by Michael Condon 01/04/2011
 Da Bomb