PORK CHOPS WITH MARMALADE SAUCE

Pork Chops with Marmalade Sauce image

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons orange marmalade
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard
5 tablespoons extra-virgin olive oil
6 garlic cloves, pressed
4 10-ounce boneless pork chops (ask your butcher for thick-cut pork loin chops)
1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth

Steps:

To make the marinade, in a small bowl, combine the marmalade, chili powder, salt, pepper, vinegar, mustard, olive oil, and garlic.
Tenderize both sides of the pork with a fork, piercing the meat all the way through about 10 times per side. Place the pork in a large resealable plastic bag or a large bowl and add the marinade. Make sure the pork is coated on all sides. Refrigerate the pork for at least 3 hours and no more than 6 hours.
Remove the pork from the refrigerator 30 minutes prior to grilling.
Prepare your grill by scraping it, oiling it, and heating it to medium-high heat.
Remove the pork chops from the marinade, reserving the marinade, and lay them in the center of the grill. Grill for 3 minutes. Turn the pork chops 45 degrees and grill for another 3 minutes. Flip the pork chops and grill for 3 minutes before turning 45 degrees and cooking an additional 3 minutes for medium. A meat thermometer inserted in the thickest part of the meat should read 125˚F.
Transfer the pork chops to a cutting board to rest while you make the sauce. Pour the reserved marinade into a medium skillet. Add the stock and bring to a boil. Boil for 3 minutes.
To serve, slice the pork into 1/2-inch-thick slices and drizzle the sauce on top.