4 (1 1/4-inch-thick) bone-in pork rib chops or loin chops*
1/2 cup orange juice
2 teaspoons soy sauce
1/4 teaspoon dried crushed red pepper
1 teaspoon salt
3/4 teaspoon black pepper
1/4 cup sweet orange marmalade
1/2 cup bottled barbecue sauce
4 (1/4-inch-thick) orange slices
How to Make It
Pierce pork chops with a fork several times on each side. Combine pork chops and next 3 ingredients in a large shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill for 30 minutes.
Remove chops from marinade, discarding marinade. Sprinkle chops evenly with salt and black pepper.
Stir together marmalade and barbecue sauce in a small bowl. Brush one side of pork chops evenly with half of marmalade mixture.
Grill chops, marmalade mixture side up and covered with grill lid, over medium-high heat (350° to 400°) 10 minutes. Turn pork chops, and brush evenly with remaining half of marmalade mixture. Grill 10 minutes or until done. Remove chops from grill, and let stand 5 minutes.
Grill orange slices, covered with grill lid, over medium-high heat 1 minute on each side. Serve with pork chops.
*4 (1 1/4-inch-thick) boneless pork loin chops may be substituted. Reduce grilling time to 8 minutes on each side or until done.
Note: For testing purposes only, we used Jack Daniel's Original No. 7 Barbecue Recipe Grilling Sauce.
These were really good and very easy and quick to throw together. I didn't have any orange marmalade on hand, but I have used apricot jam in a barbecue combo, so I used that since I already had some in the fridge. It turned out perfectly. Tender pork with a sweet-tangy sauce--and I didn't have to turn on my oven! This is something that we will make again. It's even nice enough for company.
This was a great and easy everyday dinner. I did omit the crushed red pepper (due to a picky eater) but she loved it. I served it with grilled asparagus and rice pilaf. Will definately make this again.
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