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Grilled Pork Chops with Orange & Maui Onion Marmalade

September 9, 2011 / By Foodland

Grilled Pork Chops with Orange & Maui Onion Marmalade

Chef Keoni's recipe for Pork Chops is amazing with a local touch!
Course Dinner, Main Course
Cuisine Pork
Servings 4 Servings


  • Brine
  • 2 cups sugar
  • 0.5 cup Salt
  • 2 quarts water
  • 1 bay leaf
  • 0.5 onion, chopped
  • 1 carrot, chopped
  • 1 celery, chopped
  • 4 pork chops, 1" thick
  • Orange & Maui Onion Marmalade
  • 2 teaspoons olive oil
  • 3 large Maui onions, thinly sliced
  • 1 cup orange juice concentrate
  • 0.5 cup light brown sugar
  • 1 tablespoon cider vinegar
  • 1 cinnamon stick
  • 0.5 teaspoon Chinese 5 spice
  • Salt & pepper to taste


Pork Chops

  1. In a large bowl, combine all ingredients except pork chops. Stir until sugar and salt are dissolved.
  2. Place pork chops in brine and refrigerate for at least 8 hours (overnight is best).
  3. Remove pork chops from brine and rinse lightly.
  4. Preheat the grill.
  5. Cook for about 10-12 minutes on low to medium heat until done. Low grilling heat is necessary because sugar content in the brine will cause the chops to scorch over high heat.
  6. Serve with Orange & Maui Onion Marmalade.


  1. Heat olive oil on medium heat in a large, heavy bottomed sauce pan.
  2. Add the onions and sauté for about 2 minutes until the onions start to soften.
  3. Add the orange juice, brown sugar, vinegar, cinnamon stick and 5 Spice.
  4. Reduce heat to medium low.
  5. Simmer, stirring occasionally, until mixture is thick and syrupy, about 45 minutes.
  6. Season to taste.
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