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1
To make the marinade, in a small bowl, combine the marmalade, chili powder, salt, pepper, vinegar, mustard, olive oil, and garlic.
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2
Tenderize both sides of the pork with a fork, piercing the meat all the way through about 10 times per side.
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3
Place the pork in a large resealable plastic bag or a large bowl and add the marinade.
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4
Make sure the pork is coated on all sides.
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5
Refrigerate the pork for at least 3 hours and no more than 6 hours.
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6
Remove the pork from the refrigerator 30 minutes prior to grilling.
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7
Prepare your grill by scraping it, oiling it, and heating it to medium-high heat.
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8
Remove the pork chops from the marinade, reserving the marinade, and lay them in the center of the grill.
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9
Grill for 3 minutes.
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10
Turn the pork chops 45 degrees and grill for another 3 minutes.
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11
Flip the pork chops and grill for 3 minutes before turning 45 degrees and cooking an additional 3 minutes for medium.
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12
A meat thermometer inserted in the thickest part of the meat should read 125 F.
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13
Transfer the pork chops to a cutting board to rest while you make the sauce.
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14
Pour the reserved marinade into a medium skillet.
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15
Add the stock and bring to a boil.
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16
Boil for 3 minutes.
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17
To serve, slice the pork into 1/2-inch-thick slices and drizzle the sauce on top.
