Grilled pork chops with marmalade

Pied-Mont Dora
In collaboration
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

  • 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.