Grilled pork chops with marmalade
with Pied-Mont Dora
- Preparation 10 min
- Refrigeration 3 h
- Cooking 10 min
- Servings 4
- Freezing I do not suggest
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Grilled Pork Chops with Marmalade: The Best Marinade for Juicy, Flavor-Packed Pork
If you’re looking for the best grilled pork chop recipe, one that delivers tender, juicy, and flavor-packed meat, you’re in the right place. These grilled pork chops are marinated in a perfectly balanced sweet and savory blend, with a touch of smokiness and acidity to enhance every bite. The result? Perfectly juicy pork with a slightly caramelized crust, bursting with deep, rich flavors.
Why Marinate Pork?
The secret to tender and flavorful pork is all in the marinade. It not only infuses the meat with bold flavors but also helps to keep it moist and juicy. In this grilled pork chop recipe, orange marmalade adds a touch of natural citrus sweetness, balancing the umami of soy sauce and the slight acidity of apple cider vinegar. A hint of smoked paprika and Dijon mustard takes it to the next level, creating an explosion of taste in every bite.
How to Grill Pork Chops for Perfect Caramelization
Whether you’re a BBQ enthusiast or prefer cooking in a pan, this marinade for pork works beautifully with both methods. The natural sugars in the marmalade help create a beautiful caramelized crust while keeping the inside juicy and tender. To maximize flavor, baste the chops with fresh marinade while grilling.
If you’re wondering, “Can cooked pork be pink?”, the answer is yes! For perfectly grilled pork chops, aim for an internal temperature of 145°F (63°C), which ensures juicy and slightly pink pork that is safe to eat. Always let the meat rest for 5 minutes before serving to retain its moisture.
A Quick and Easy Grilled Pork Chop Recipe
This grilled pork fillet recipe takes just a few minutes to prepare, followed by a short marinating time and a quick cook on the grill or stovetop. It’s perfect for a weeknight dinner or a weekend BBQ with friends. Serve it with a fresh salad, rice, or grilled vegetables, and these grilled pork chops will quickly become a staple in your recipe collection.
Ready to transform your pork chops with the best marinade for pork? Fire up your BBQ, grab your ingredients, and get ready for caramelized, flavor-packed perfection! 🔥🍽️
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🔹 Don’t Skip the Marinade
Let the pork chops marinate for at least 1 hour, ideally 3 hours, to absorb all the flavors and become extra tender.
🔹 Bring the Meat to Room Temperature
Take the pork chops out of the fridge 30 minutes before cooking to prevent a temperature shock that could make them tougher.
🔹 Get the Perfect Caramelization Without Burning
Marmalade contains sugar, so watch the heat to avoid burning. Cook over medium-high heat on the BBQ or in a pan, flipping regularly.
🔹 Baste Generously
Brush the chops with fresh marinade during cooking and in the final minutes to enhance flavor and achieve a beautiful, glossy glaze without overcooking the sugars.
🔹 Let the Meat Rest
Once cooked, let the pork chops rest for 5 minutes under aluminum foil to allow the juices to redistribute, keeping them juicy. If the chops are thin, serve immediately.
🔹 Pair with the Right Sides
Serve with roasted potatoes, a crunchy salad, or fragrant rice to balance the sweet and savory flavors.
🔹 Use a Meat Thermometer
For juicy, slightly pink pork, aim for an internal temperature of 145°F (63°C) before removing from the heat.
With these tips, your grilled pork chops with marmalade will be tender, flavorful, and perfectly caramelized! 🍽🔥
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Grilled pork chops with marmalade
- 6 pork chops of your preferred cut
- 1/3 cup (75 ml) light brown sugar
- 1/4 cup (60 ml) white wine
- 1/4 cup (60 ml) Authentik Dora marmalade
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) smoked paprika
- 1/2 tsp (2.5 ml) garlic powder
- 1/2 tsp (2.5 ml) salt
- Black pepper, to taste
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Preparation
- Place the pork chops in a sealed plastic bag.
- In a bowl, combine the remaining ingredients and mix well to dissolve the brown sugar and marmalade.
- Pour half of the marinade over the pork, remove excess air, and seal the bag tightly. Refrigerate for 1 to 3 hours.
- Divide the remaining fresh marinade into two portions and keep at room temperature.
- Preheat the BBQ to maximum heat and oil the grates.
- Place the pork chops on the hot grill and cook for 2 minutes, then rotate 45 degrees and cook for another 2 minutes.
- Flip the pork chops and repeat the process (2 minutes + 45-degree rotation + 2 minutes). Generously baste with sauce while cooking.
- Cook until the internal temperature reaches 143°F for medium-rare pork. Remove from the grill, cover with aluminum foil, and let rest for 5 minutes (the temperature will rise to 145°F).
- Serve on plates, drizzle with the remaining fresh marinade and garnish with sliced green onions.
For tender, slightly pink pork, remove the meat from the heat at 145°F (63°C) and let it rest for 5 minutes under foil to allow the juices to redistribute.
Absolutely! This pork marinade works well with pork tenderloin, ribs, or even pork cubes for skewers. Just adjust the cooking time based on the thickness of the meat.
Ideally, between 1 and 3 hours. The longer it marinates (up to 12 hours), the more flavorful the meat will be. Avoid exceeding 24 hours, as the acidity could start to “cook” the pork.
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