Courtesy of Family Features
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.
For marinade: In medium nonmetallic bowl, combine orange marmalade, broth, lemon zest and lemon juice. Add pork; toss gently to coat. Place in zipper bag and marinate in the refrigerator for 1 to 4 hours, turning occasionally.
For dipping sauce: In small bowl, combine honey, mustard and mayo. Cover and chill.
Drain pork and discard marinade.
Preheat gas grill. Reduce to medium heat and place chops on grill rack.
Cover and cook about 7-9 minutes or until chops are slightly pink and the juice runs clear (145°F).
Prep Time: 30 minutes
Cook Time: 10 minutes
Yields: 6 servings