Tequila Sunrise Pork Chops, we love pork with a kiss of citrus. It adds so much flavor and blends nicely with most styles of cooking. These are super easy to do for Tailgating or camping meals because you can bag them up the day before or even freeze them and they are ready to go!!!

We cut our own 2-inch loin chops and made a marinade with a splash of Tequila, orange juice and pure raspberry extract. The boneless pork loin chops came out with a nice color, tender and delicious. With a Kiss of Smoke and seasoned with our “Date Night Butt Rub“.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Tequila Sunrise Pork Chops
A Wood Pellet Grill Recipe

Prep Time: 5 minutes, plus marinating for at least 4 hours
Cook Time: 8 min. per side with a quarter turn @ 4 min. @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Tequila Sunrise Pork Chops

• 4 boneless loin pork chops, about 2” thick
• Date Night Butt Rub (Ours)

Marinade:

• 1 cup Tequila or chicken stock
• 2 cups orange juice
• 1 Tablespoon pure raspberry extract

Glaze:

• 1 ½ cups orange marmalade, Patti likes the kind where oranges are the first ingredient
• ¾ cup raspberry preserves
• 2 teaspoons “Date Night Doins Butt Rub” (ours)

Tequila Sunrise Pork Chops
A Wood Pellet Grill Recipe 

Cooking Directions: Tequila Sunrise Pork Chops

In a large freezer/storage bag combine the marinade ingredients, add the pork chops.

Marinate for at least 4 hours, overnight is better.

Preheat the grill to 400* (205c)

Mix glaze ingredients in a small saucepan and simmer on low for 5 minutes.

Season your chops with “Date Night Butt Rub” and place them directly onto the Hot Grill Grates for 8 minutes per side with a quarter turn at 4 minutes.

Spoon or brush the glaze on and flip them and glaze this side.

Note: Your cooking time may vary a bit by the thickness of your chops. We like to buy a whole pork loin and cut our own chops around 2 inches thick. You get a nice thick chop at about a $1 less a pound.

When the meat reaches an internal temperature around 140* (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Tequila Sunrise Pork Chops
A Wood Pellet Grill Recipe

 

 

Tequila Sunrise Pork Chops
A Wood Pellet Grill Recipe

 

 

Tequila Sunrise Pork Chops
A Wood Pellet Grill Recipe

 

 

 

Tequila Sunrise Pork Chops
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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They are “How To BBQ Picture Books

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