If you’re the type of chef who loves to grill year-round, this recipe for marinated porch chops using fresh, winter grown Honeybell Tangelos is for you! Easy to make but impressive enough for when you’re entertaining, these gourmet chops are made even more delicious when you take the time to soak them in the Honeybell/brown sugar marinade. The coriander and citrus flavors pair together beautifully with a dry, white wine…enjoy with grilled veggies and rice for an elegant tropical meal!
Honeybells are available for only a short time, so enjoy them while you can! The rest of the year these chops are just as tasty when made with oranges instead.
For the chops:
4 thick-cut, bone-in pork chops
¼ c. light brown sugar
5 Tbsp. salt
1 tsp. ground coriander
1 tsp. dry garlic
¼ c. orange juice
For the honeybell sauce:
1 Honeybell Tangelo
1 large Spanish or other mild onion
1 tsp. agave nectar
¼ tsp. coriander
Small bunch of cilantro leaves, chopped
Salt and Pepper, to taste
- In a large stainless steel, glass or ceramic mixing bowl, mix together sugar, salt, and spices. Add 2 cups warm water until sugar and salt dissolve. Cool to room temperature, then add orange juice and peel of 1 Honeybell.
- Add pork chops to bowl; add enough water to cover, then put in refrigerator to marinate at least 6 hours, turning once or twice.
- Slice Honeybell and onion into 6-8 wedges (leave peel on Honeybell) and brush with olive oil. Grill Honeybell over high heat until the flesh of the wedges are just marked. Grill onion wedges about 6 minutes each side. Remove from heat.
- When cool enough to handle, remove Honeybell peels (over a bowl to catch the juice) using a paring knife.
- Remove pith and seeds and squeeze juice from any flesh left on peels. Add agave nectar, cilantro leaves and coriander; stir gently. Slice grilled onion into small pieces and stir into Honeybell mixture. Add salt and pepper to taste.
- Remove the chops from marinade and drizzle with olive oil. Sprinkle with ground pepper.
- Grill chops over direct heat 3-5 minutes each side based on thickness until a meat thermometer inserted in chops reads 140-150° Allow to rest at least 5 minutes before slicing. Spoon relish over meat.