Teriyaki Grilled Pork Chops

I LOVE when Computer Man agrees to take part in dinner preparation, mostly because it reminds me of my own dad taking part in dinner. I used to think it was so neat that my parents would team up to put together a delicious meal for me and my sister. I love watching Computer Man out on the grill just as much as I love seeing my dad work his magic on the grill. I don't know what it is about men and their grills, but I'm definitely not arguing. For Christmas Eve, Computer Man put two succulent tri-tips on the grill and he was thrilled when my dad complimented him and said it was some of the best he'd ever had! Getting a compliment like that from my dad, the King of the Grill, was a huge deal for Computer Man. So, I put those grilling talents to use again with this particular recipe adapted from Annie's Eats. The pork chop was moist because it still had the bone in it--we don't buy any other kind--and it stood up to the rich teriyaki flavor in which it had been marinating all night long. Next time I'll reserve a cup or so of the marinade and reduce it on the stove to make a sweet teriyaki dipping sauce (I've added that modification in the ingredient list by doubling everything and then explained that step in the instructions). Enjoy!

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

Directions:

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!