Grilled Orange Ginger Pork Chops with Marmalade
Citrus-forward pork chops glazed with orange marmalade, ginger, and green chile powder, then grilled over indirect heat. A spiced marinade infuses the meat with warmth and tang, balanced by brown sugar and thyme. Served with reserved sauce after a brief rest.
Ingredients
- 18 ounces orange marmalade
- ½ cup orange juice
- 2 teaspoons ground ginger
- 1 tablespoon brown sugar
- 2 teaspoons granulated garlic
- 2 teaspoons green chile powderred chile powder1:1spice
slight heat difference, both complement citrus
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground red chile flakes
- 8 pork chopschicken breasts1:1protein
reduce grill time to 6-8 minutes total, check internal temp at 165 degrees
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Instructions
- 1
Combine orange marmalade, orange juice, brown sugar, ground ginger, garlic, chile powder, thyme, salt, pepper, and red chile flakes in a saucepan.
- 2
Whisk together and cook over medium heat, bringing to a boil and whisking often.
- 3
Lower heat to simmer and cook for 5 minutes.
- 4
Remove from heat and pour into two small jars, cooling to room temperature.
- 5
Pour one jar of sauce into a gallon zip-top bag.
- 6
Add pork chops to the bag, squeeze out air, seal, and turn several times to coat evenly.
- 7
Refrigerate for 30 minutes to an hour, or overnight.
- 8
Prepare grill to 350 degrees using hickory or pecan wood for smoke flavor.
- 9
Remove pork chops from marinade and place over indirect heat, cooking with grill closed for 5 to 7 minutes.
- 10
Flip pork chops and continue cooking for 8 to 10 minutes until internal temperature reaches 140 degrees.
- 11
Transfer to a platter, cover loosely with foil, and rest for 10 minutes before serving with reserved sauce.
Tips
Prepare both jars of sauce ahead; one for marinating, one for serving ensures clean presentation and food safety.
Hickory or pecan wood chips enhance the citrus and spice profile, but oak or mesquite work if unavailable.
Use a meat thermometer to avoid overcooking; pork reaches food safety at 145 degrees but this recipe targets 140 degrees.
Good to Know
Refrigerate remaining sauce in jar for up to 2 weeks.
Marinate pork chops overnight for deeper flavor development.
Serve with reserved sauce spooned over each chop and rice or roasted vegetables on the side.
Common Mistakes
Skip resting period to avoid dry meat; carryover cooking brings internal temp to safe zone.
Use direct heat instead of indirect to avoid charring before interior cooks through.
Discard marinade without reserving one jar; always set aside sauce for serving before adding raw meat.
Substitutions
slight heat difference, both complement citrus
lighter smoke flavor, pairs well with citrus
reduce grill time to 6-8 minutes total, check internal temp at 165 degrees
Full guide →