• 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

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.

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.

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