Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together 2 tablespoons of the honey, the orange peel, 1/4 cup orange juice, 2 tablespoons of the soy sauce, garlic, mustard, and 2 teaspoons of the ginger. Pour over chops; seal bag. Marinate in the refrigerator for 2 hours, turning bag occasionally. Drain chops, discarding marinade.
For the orange glaze, in a 2-quart saucepan combine remaining 6 tablespoons honey, 1/4 cup of the orange juice, 2 tablespoons soy sauce, and 4 teaspoons ginger. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes or until sauce is reduced by half (should have slightly less than 1/2 cup), stirring frequently. (Watch carefully as mixture will bubble up.) Set aside.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 30 to 35 minutes or until an instant-read thermometer inserted in center of chops registers 160 degree F, turning once halfway through grilling and brushing with glaze the last 5 minutes. Spoon on any additional glaze before serving. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above). Makes 6 servings.