Directions:
- Place all ingredients into a 1-gallon zip-top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
- Preheat the grill to medium-high.
- Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to med-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, about 12-15 minutes. Remove the fresh thyme stems after the glaze has reduced.
- Meanwhile, grill pork chops 3-4 minutes per side or until they reach an internal temperature of 145 degrees. Allow the pork chops to rest for 5 minutes before serving with the glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.89 Kcal (657 kJ) | ||
| Calories from fat | 14.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Cholesterol | 10.02mg | 3% | |
| Sodium | 639.88mg | 27% | |
| Potassium | 704.87mg | 15% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 31.63g | 127% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 142.37 Kcal (596 kJ) | ||
| Calories from fat | 13.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 3% | |
|---|---|---|---|
| Cholesterol | 9.09mg | 3% | |
| Sodium | 580.62mg | 27% | |
| Potassium | 639.6mg | 15% | |
| Total Carbs | 29.56g | 11% | |
| Sugars | 28.7g | 127% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 3.25g | 7% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.2mg | 13% | |
| Calcium | 84mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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