Step 1

In a medium-sized bowl, mix together the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, and olive oil. Whisk until blended.

Step 2

Pierce pork chops all over with a fork. Then place in a large resealable plastic bag.

Step 3

Pour the marinade over pork chops, squeeze out excess air and seal the bag. Massage the bag to coat evenly.

Step 4

Place in the refrigerator for at least 1 hour or overnight*.

Step 5

Remove the pork chops from the fridge 15-20 minutes before cooking to let them come to room temperature.

Step 6

Heat your grill on medium-high (400°F / 204°C). Grease the cooking grates with oil to prevent sticking.

Step 7

When hot, add the pork chops and sear for 4-5 minutes**.

Step 8

Flip the pork chops using kitchen tongs and grill the other side for about 4 minutes more until the internal temperature reaches 140°F / 60°C. (Note that the temperature will rise to about 145°F / 63°C during resting.)

Step 9

Remove to a plate and let rest covered with foil for about 5 minutes before serving.

Step 10

Serve with potatoes, pasta and green vegetables.