Wild Orange Chops

• 9 whole Pork Loin Chops, 1 Inch Thick
• 2 whole Navel Oranges
• 2 Tablespoons Balsamic Vinegar
• 4 Tablespoons Soy Sauce
• 2 Tablespoons Brown Sugar
• 6 cloves Garlic, Pressed
• Kosher Salt And Cracked Pepper
• 4 drops Wild Orange Essential Oil (optional, I Used DoTerra Brand)

1. Place the pork loin chops in a large glass baking dish in a single layer.
2. Rub each side with kosher salt and cracked pepper.
3. Roll and press on the oranges to create more juice.
4. Then cut them in half and squeeze by hand or using a handheld juicer, squeezing the juice into a glass bowl.
5. Into the bowl with the juice add the balsamic vinegar, soy sauce, brown sugar, pressed garlic and the wild orange essential oil, if using (this really makes the flavor pop).
6. Pour marinade over the meat, cover dish with a sheet of plastic and refrigerate for 1-2 hours, flipping meat part way through.
7. We grill over a wood fire, but prepare your grill as you normally would.
8. Place marinated chops on the hot grates for 2-3 minutes per side.
9. Then move chops to the side of the grill away from the heat source, and close lid.
10. Cook for an additional 20 minutes, or until the internal temperature of the chops reaches a safe 155 F. Remove the chops from the grill to a clean plate.
11. Let them rest for 10 minutes, then serve hot with your favorite sides.

chops, oranges, balsamic vinegar, soy sauce, brown sugar, garlic, kosher salt, drops

Taken from tastykitchen.com/recipes/main-courses/wild-orange-chops/ (may not work)