8 boneless ribeye pork chops (1-inch thick)

4 C. orange juice

1 C. soy sauce

2 T. garlic (chopped)

1/2 C. dijon mustard

1/2 C. honey

1 tsp. cayenne pepper

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

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

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