Orange Grilled Pork with Honey-Mustard Dip
by Shana Beattie
6 servings
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 non-metallic bowl, combine orange marmalade, broth, lemon zest and lemon juice. Add pork; toss gently to coat. Place in zipper bag and mari-nate in the refrigerator for one to four hours, turning occasionally.
For dipping sauce: In small bowl, combine honey, mustard and mayo. Cover and chill until ready to serve.
Drain pork and discard marinade.
Preheat gas grill. Reduce to medium heat and place chops on grill rack.
Cover and cook about 7 to 9 minutes or until chops are slightly pink and the juice runs clear (145°F).
Variation: Orange Pork Kabobs:
Cube boneless pork chops into 1-1/2 inch pieces. Marinate per directions. Place on skewers and follow
grilling directions.
