Teriyaki Grilled Pork Chops
1 1/3 cup soy sauce
2/3 cup firmly packed light brown sugar
1/3 cup water
1/2 cup rice vinegar
6 cloves garlic, finely chopped
2-inch piece fresh gingerroot, peeled and chopped fine (or 1 ½ tsp. dried ginger) -- I omitted this because ginger freaks me out
4 bone-in pork chops
For the marinade, combine all ingredients except pork chops in a saucepan. Bring to a boil and stir until sugar is dissolved. Cool the marinade completely. Pour 1 cup of the marinade into a separate bowl, cover and put in the fridge. Put the pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag, pressing out excess air. Put the bag of chops into a deep bowl that allows the chops to be fully immersed in the marinade. Allow chops to marinate overnight.
When you're ready to grill, dump out the marinade that had the raw meat in it. Grill chops on an oiled rack, approximately 7-8 minutes per side, or until just cooked through. Meanwhile, pour the extra 1 cup of marinade into a saucepan and boil about 5-10 minutes, or until it has reduced. You can also baste the chops with the extra marinade during last 5 minutes of cooking instead of reducing it. Serve with your favorite veggie and starch (we chose corn and curly fries!) and enjoy!