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By Shana Beattie Prep time: 30 minutes Cooking time: 10 minutes Makes six servings 6 pork chops, bone-in or boneless 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 medium lemons 3/4 cup orange marmalade 1/2 cup chicken broth 1/4 cup honey 1/4 cup Dijon-style mustard 3 tablespoons mayonnaise

Sprinkle pork with salt and pepper. Set aside. Finely shred enough zest from the lemons to make 1 tablespoon. Squeeze enough juice from the lemons to make 1/4 cup. For marinade: In medium nonmetallic bowl, combine orange marmalade, broth, lemon zest and lemon juice. Add pork; toss gently to coat. Place in zipper bag and marinate in the refrigerator for 1-4 hours, turning occasionally. For dipping sauce: In small bowl, combine honey, mustard and mayo. Cover and chill until ready to serve. Drain pork and discard marinade. Preheat gas grill. Reduce to medium heat and place chops on grill rack. Cover and cook about 7-9 minutes or until chops are slightly pink and the juice runs clear (145 degrees). Variation, Orange Pork Kabobs: Cube boneless pork chops into 1-1/2-inch pieces. Marinate per directions. Place on skewers and follow grilling directions.