• Whisk together orange zest and juice, olive oil, soy sauce and honey until smooth; mix in green onions, ginger, garlic, salt and pepper. Add pork chops; refrigerate for 30 minutes.
• Preheat grill to medium heat. Remove pork chops from marinade, shaking off excess; discard marinade. Cook pork chops, with lid down, for 5 to 7 minutes per side or until grill-marked, meat is no longer pink inside and instant-read thermometer inserted into thickest part of pork reads 145°F.

Tip: Serve these pork chops with an Asian-inspired coleslaw if desired.

Recipe provided by Chef Mary Ann Esposito