One change the USDA made guarantees you can cook up juicy grilled pork chops.
Heat the olive oil in a saucepot over medium heat. Add the shallots and cumin and sauté for one minute.
Add the marmalade and vinegar and heat for one more minute. Whisk in the butter, until melted. Set aside.
Combine the salt, pepper and cumin. Brush olive oil onto the pork chops and rub evenly with the spices.
Heat the grill to high (about 400F degrees). Grill the pork chops about 4-5 minutes.
Flip. Grill 2 more minutes. Brush with cumin orange marmalade. Continue grilling 2-3 more minutes, or until the internal temperature reaches 145F degrees. Let rest for 3 minutes.
Spoon some of the marmalade onto a plate. Place the pork chop on top. Garnish with fresh herbs and orange zest.