MAIN ARTICLE:
Orange Grilled Pork With Honey-Mustard Dip
6 pork chops, bone-in or boneless
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 medium lemons
3/4 cup orange marmalade
1/2 cup chicken broth
1/4 cup honey
1/4 cup Dijon-style mustard
3 tablespoons mayonnaise
Sprinkle pork with salt and pepper; set aside.
Finely shred enough zest from the lemons to make 1 tablespoon. Squeeze enough juice from the lemons to make 1/4 cup. Place both in medium, nonmetallic bowl, and add orange marmalade and broth, mixing well. Pour into zipper bag. Add pork chops. Zip bag and gently knead to coat. Place bag in refrigerator to marinate for 1 to 4 hours, turning occasionally.
Meanwhile, combine honey, mustard and mayonnaise in small bowl. Mix thoroughly. Cover and chill until ready to serve.
When marinating time is up, remove pork chops and discard marinade.
Heat gas grill to hot, then reduce to medium heat. Place chops on grill rack. Cover and cook for about 7 to 9 minutes, or until an instant-read thermometer registers 145°F.
Variation: To make kabobs, cube boneless pork chops into 1 1/2-inch pieces. Marinate the same way as chops, then place pork pieces on skewers and grill until done.
