¼cupcorn oil(can substitute vegetable, canola or avocado oil)
3tablespoonsWorcestershire sauce
3tablespoonsstone ground mustard
1large orangezest and juice
3garlic clovesminced
1teaspoononion powder
salt and black pepper
¼cupbrown sugar
2tablespoonshoney
2-3poundsboneless pork chops
Instructions
Pork Chop Marinade
Place all of the marinade ingredients into a large zip-style bag and push around the outside of the bag with your fingers. Place the pork chops into the marinade and seal the bag. Refrigerate for a minimum of 2 hours and up to 24 hours.
Grill on a preheated grill for about 3 to 4 minutes on each side. If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest)
Put the leftover marinade in a small saucepan, over medium heat with 1 heaping tablespoon of orange marmalade or apricot jam. Use a whisk to incorporate the marmalade or jam and bring to a boil to thicken. Spoon over the grilled pork chops. Enjoy immediately with seasonal vegetables or even over a green salad.