Step 1

Whisk the marinade ingredients together in a large freezer bag. Remove 1/3 cup to use later to baste the pork chops (“reserved marinade”). Add pork to the freezer bag and turn to evenly coat. Marinate for 4-12 hours.

Step 2

Let pork chops sit at room temperature for 30 minutes.

Step 3

Heat grill to medium-high heat, clean and generously oil the grates.

Step 4

Add the pork chops to the grill and cover. Reduce heat as needed to maintain heat around 400 degrees F. Grill for 4-6 minutes per side or until the thickest part of the meat registers 145 degrees F on an instant-read thermometer. If your pork chops are extra thick then you will need to grill longer, reducing the heat as needed.

Step 5

Baste the pork chops with reserved marinade the last 30 seconds of cooking on each side.

Step 6

Transfer pork to a plate and brush with desired amount of remaining reserved marinade. Let rest 5 minutes before serving. Season with additional salt and pepper to taste (I like more salt).

Step 7

Let pork chops sit at room temperature for 30 minutes.

Step 8

Meanwhile, preheat oven to 400 degrees F. Lightly grease a 9x13 baking dish with cooking spray (I like to line with foil first for easy clean up).

Step 9

Transfer pork chops to prepared baking dish and roast for 15-20 minutes, turning once half way through, until the pork reaches an internal temperature of 145 degrees F. You may need to bake up to 25 minutes if you have extra thick pork chops.

Step 10

Transfer pork to a plate and brush with desired amount of remaining reserved marinade. Let rest 5 minutes before serving. Season with additional salt and pepper to taste (I like more salt).