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1 large orange
2 tbsp dark sesame oil
2 tbsp brown sugar
1 tbsp medium curry powder
1/2 tsp salt
4 centre-cut, bone-in pork chops, at least 3/4-in. thick
Finely grate 2 teaspoons (10 mL) peel from orange and squeeze out 1/4 cup (50 mL) juice. In a large bowl, stir orange peel and juice with oil, sugar, curry and salt until well mixed. Taste, then add more curry, if needed. Add meat and turn to evenly coat. Or if you have enough time to marinate, place chops in a large plastic bag. Pour orange juice mixture into bag. Push meat down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to meat as you can. Place bag in a bowl and refrigerate 3 hours, preferably overnight, massaging bag occasionally.
When ready to barbecue, lightly oil grill and heat barbecue to medium-high. Remove chops from marinade. Grill with lid closed 4 minutes. Brush tops of chops with marinade, then discard remaining marinade. Turn meat. Continue to grill until pork is springy when pressed, 4 to 5 more minutes. If chops are thin, grill only 2 to 3 minutes per side. Good with grilled peppers and roasted or grilled baby potatoes.
Calories 221, Protein 20.6g, Carbohydrates 7.1g, Fat 11.9g, Fibre 0.3g, Sodium 266mg.
Since the tangy orange-curry marinade takes less than five minutes to make, stir it up the night before or morning of grilling. You can just coat the meat and grill it, but the longer the chops are marinated, the more flavourful they'll be.