Recipe courtesy of Janet and Greta Podleski
4 pork loin chops, boneless, fat, trimmed
1/3 cup orange juice
3 tablespoons honey
3 tablespoons ketchup
3 tablespoons mango chutney
1 tablespoon lemon juice
2 teaspoons chili powder
3/4 teaspoon ground cumin
Salt, to taste
Pepper, to taste
Arrange pork chops in a single layer in a glass baking dish.
Whisk together remaining ingredients in a small bowl. Pour over pork chops. Turn pieces to coat both sides with marinade. Cover with plastic wrap and refrigerate for at least 4 hours or overnight if possible.
Preheat grill. Cook pork chops for 6 to 7 minutes per side, basting with leftover marinade.