Orange-Scented Pork Chops - Chatelaine

1. 1

   Finely grate 2 teaspoons (10 mL) peel from orange and squeeze out 1/4 cup (50 mL) juice.

2. 2

   In a large bowl, stir orange peel and juice with oil, sugar, curry and salt until well mixed.

3. 3

   Taste, then add more curry, if needed.

4. 4

   Add meat and turn to evenly coat.

5. 5

   Or if you have enough time to marinate, place chops in a large plastic bag.

6. 6

   Pour orange juice mixture into bag.

7. 7

   Push meat down into marinade, then squeeze out as much air as possible from bag.

8. 8

   Seal tightly with an elastic band as close to meat as you can.

9. 9

   Place bag in a bowl and refrigerate 3 hours, preferably overnight, massaging bag occasionally.

10. 10

    When ready to barbecue, lightly oil grill and heat barbecue to medium-high.

11. 11

    Remove chops from marinade.

12. 12

    Grill with lid closed 4 minutes.

13. 13

    Brush tops of chops with marinade, then discard remaining marinade.

14. 14

    Turn meat.

15. 15

    Continue to grill until pork is springy when pressed, 4 to 5 more minutes.

16. 16

    If chops are thin, grill only 2 to 3 minutes per side.

17. 17

    Good with grilled peppers and roasted or grilled baby potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.