| | Directions | | Zest limes and oranges and place zest in small bowl. Juice limes and oranges and add to the bowl with the zest. Add canola oil, brown sugar and salt to juice and zest and whisk to combine. Place the pork chops in a large Ziploc bag and pour the marinade in. You may need to split into 2 bags depending on the size of your pork chops. Refrigerate at least 6 hours or overnight. Before grilling remove pork chops from bag and lightly season with garlic salt and pepper. Grill about 12 minutes, basting with marinade as they cook. |
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| Ingredients | | - |  | 4 limes |
| - | | 2 oranges |
| - | | 1 tablespoon canola oil |
| - | | 1 tablespoon light brown sugar |
| - | | 1 teaspoon Salt |
| - | | garlic salt |
| - | | pepper |
| - | | 4 thick-cut, bone-in pork chops |
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