Sticky citrus-marinated pork chops

Sticky citrus-marinated pork chops

Serves 4
Takes 25 minutes, plus up to 24 hours marinating


If using pork loin chops, ask the butcher to cut into the fat every 5cm as this will allow the meat to stay flat while cooking, giving a better result.


  1. Place the pork chops in a large, strong plastic bag (make sure there are no holes in it first). Whisk together the soy, mustard, lemon and orange zest and juice, maple syrup, thyme, garlic and seasoning, pour into a bag and seal well. Shake to coat the chops in the marinade and leave in the refrigerator for 1 to 24 hours (overnight is best).
  2. The next day, allow the chops to return to room temperature. Heat the grill to high and lightly oil the grill pan. Place the chops on the grill pan in a single layer and grill for 8 to 10 minutes, basting regularly with the marinade. Turn the chops and grill for a further 8-10 minutes, again basting to ensure a really golden and sticky coating. (The cooking time will vary according to the thickness of your pork chops).
  3. Pour the remaining marinade into a small saucepan and carefully bring to a boil. Gently simmer for 3 minutes. Serve the chops with this hot sauce at the table.


Takes 25 minutes, plus up to 24 hours marinating
4 pork loin chops (or chump chops if you want to be thrifty)
3 tbsp dark soy sauce
4 tbsp grainy mustard
Zest and juice of 1 unwaxed lemon
Zest and juice of 1 orange
100ml maple syrup
Half  tsp dried thyme
2 garlic cloves
Sea salt
Freshly ground black pepper
Vegetable oil, for the grill pan
Marinating bag