Pork chops marinated in a combination of orange marmalade and hot salsa makes a mouth watering meal. Serve with hot brown rice and grilled vegetables. Zucchini, yellow squash and small pieces of corn on the cob make a good combination. Pretty and flavorful. You can grill inside using a George Forman Grill or something similar, I just leave top open and turn meat by hand instead of cooking both sides at once with the top closed. Also, if fresh corn is not in season, buy frozen and prepare that.
8 pork chops, 3/4-inch thick
4 tablespoons orange marmalade
1/2 cup chunky hot salsa from a jar
4 teaspoons water
Salt if desired
Combine salsa, water, marmalade and salt; blend well. Place pork chops in plastic bag and add marinade; seal bag and refrigerate for at least one hour up to 3 hours.
Prepare medium-hot heat on grill; remove chops from marinade (use marinade to baste and keep chops moist while grilling, then discard, do not serve) and place directly over fire or heat. Grill for about 6 to 8 minutes per side, but not overcook. Pork is done at 160 degrees. Allow the chops to rest then serve. These chops can also be nicely broiled.
Make 8 servings.
*Orange marmalade and apple jelly are staples in my house. Orange marmalade is excellent in pork, beef and chicken marinades. Orange marmalade mixed with a bit of tomato sauce is also very good when spooned over meat loaf during the last 10 minutes of baking.
*It's just my opinion, but I think along with orange marmalade and apple jelly, salsa should be a stable in your pantry also. Buy mild or medium to increase its' usefulness, you can always add more heat. If you are interested in salsas see my cookbook recommendation.
I bought The Great Salsa Book to package for a community auction, when I saw that the author had dedicated the book "To Lucy, the spice of my life" I turned into a puddle and decided to keep it. I am happy I did, this cookbook is loaded to 'easy to difficult' salsa recipes. Those I have tried were great. Book is available from Amazon.