To make the orange glaze:
Combine orange marmalade, half of garlic & rosemary marinade, zest of 1 orange, and salt & pepper. Set aside.
To make marinade:
Combine half of garlic & rosemary marinade and 2 cloves of chopped garlic. Toss the chops to cat and marinate for 4-24 hours. Before cooking, be sure to bring chops to room temperature.
Grill on each side for 2 minutes.
Coat with glaze and roast at 450* for an additional 5-10 minutes.
Enjoy!