- ½ cup hickory barbeque sauce
- 4 Tbsp low sodium soy sauce
- ¼ cup J.Olive Co. Pineapple Balsamic Vinegar
- 4 large cloves garlic, minced
- 1 Tbsp fresh, peeled, minced ginger-root
- 1 Tbsp J.Olive Co. Chipotle Oil plus a little more for oiling the grate
For the Pork Chops:
- 4 pork loin chops, about 4-6 ounces each (1-1 ½ lb)
- ½ cup water, if making the marinade into a sauce
- Mix together the marinade ingredients. Place the pork chops in a zip-lock bag and add the marinade. Turn to coat. Place on the counter for 30 minutes or in the refrigerator for up to 1-2 hours.
- While the pork is marinating, place a little J.Olive Co. Chipotle Oil on a paper towel. Hold the towel with tongs and lightly oil the grill grates. Heat the grill to medium-high. You can also preheat the broiler.
- Drain the pork. If desired, pour the marinade into a small saucepan. Stir in ½ cup water and bring to a boil over high heat. Boil for at least 5 minutes to get rid of the bacteria.
- Place the pork on the grill or broiler rack. Close the cover, or broil about 4-5 inches from the heat for about 3-4 minutes, depending on the thickness of the chops. Turn over and continue grilling/broiling until the chops are done, about 2-4 additional minutes. An instant-read thermometer should register 145 degrees.
- Remove from the grill and let stand for 3 minutes under loose aluminum foil before serving. If making the sauce, serve drizzled on the chops or along side the pork chops. (Photo shows without the sauce)
Recipe courtesy of Barb L. via Flyingolive.com