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.