If you use a bone-in, center-cut pork chop, this recipe is suitable for Sunday dinner or company meals. However, you can use any pork chop you like, it just might not be the presentation with the big wow factor.
- 4 bone-in, center-cut pork chops
- 1/3 cup bourbon
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 1/3 cup frozen orange juice concentrate, undiluted
- 1 teaspoon smoked paprika
- alternatively 1 tsp regular paprika plus 1 tsp cumin
- 1 teaspoon chipotle hot sauce
- 1 teaspoon dried ginger
- 1/4 cup vegetable oil
- 1/4 cup red onion, chopped
For the marinade:
In a medium glass bowl whisk together everything from the list beginning with the bourbon through the dried ginger. Whisk in the oil and stir in the chopped onion. Place the pork chops in a large zip bag and pour the marinade over the chops. Seal and refrigerate from 2 to 24 hours.
For the chops:
Remove meat from zip bag and discard the marinade. Grill chops on high direct heat for about 3 minutes a side for one inch thick chop for medium rare. YES, pork can be served medium-rare. It is tough, dry and chewy if done more than medium-rare. Remove meat from the grill and let rest for 10 minutes covered loosely with tin foil.
Serve and enjoy!