8 boneless or bone-in ribeye pork chops (1 inch thick)
4 cups orange juice
1 cup soy sauce
2 tablespoons garlic (chopped)
1/2 cup dijon 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 eight.