- ⅓ c. canola oil
- ¼ c. soy sauce or gluten free tamari
- 2 T. Dijon mustard
- 2 T. Worcestershire sauce
- 1-2 T. hot sauce, optional
- 2 T. apple cider vinegar
- 3 T. brown sugar
- 4 cloves garlic, minced
- 1 tsp. black pepper
- 4 boneless pork chops, about 1-inch thick
Combine the first 9 ingredients (canola oil through black pepper) in a large resealable plastic bag and mix them well. Add the pork chops and make sure to spread them evenly.
Get all the air out and seal the bag. Place the bag with the pork on the plate and into the refrigerator. Let it marinate for at least 2 hours or overnight.
Remove the pork from the refrigerator about 30-45 minutes before grilling. This will give you time to set up the grill, clean it, and get it preheated to medium-high heat (375°-400° F). Place a cast iron griddle plate on the grill.
Place the pork chops on the cast iron plate on the grill. Discard the marinade. Close the lid and let the pork chops cook for about 3-4 minutes, until they release from the grill easily. Flip them over and grill them for another 3-4 minutes with the lid closed.
Cook the pork chops until their internal temperature reads 145°F with an instant read thermometer. Take them off the grill and let them rest for about 5 minutes before serving.
- Yields: 4 servings
- Preparation Time: 1 hour plus marinating time