Adobo Pork Chops

I never pass up an opportunity to prepare and enjoy pork chops. They are my favorite part of the piggy. No wait, bacon is. No...ham is my favorite....oh well. I could argue with myself all day and into the night on this one.

Here's a different way to enjoy what may become your favorite part of the piggy!

6 boneless pork loin chops, cut 3/4 inch thick (but I used bone in)

(1 ½ to 1 ¾ pounds total)

2 tablespoons packed brown sugar

2 tablespoons olive oil

2 tablespoons orange juice

2 tablespoons snipped fresh cilantro

1 tablespoon red wine vinegar or cider vinegar

2 teaspoons hot chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

½ teaspoon salt

¼ teaspoon ground red pepper (optional)

¼ teaspoon ground cinnamon

3 cloves garlic, minced

Trim fat from chops. Place chops in a plastic bag set in a shallow dish.

For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic.

Pour over chops; seal bag. Marinate in the refrigerator for 2 hours to 24 hours, turning occasionally. Drain chops, discarding marinade.

For a gas grill, preheat grill and reduce heat to medium. Place chops on grill rack over heat. Cover and grill chops until done (160 degrees F), turning once halfway through grilling. Makes 6 servings. Serve with Sofrito Mashed Potatoes!  

From Food Network