GRILLED BBQ PORK CHOPS

GRILLED BBQ PORK CHOPS 4 pork chops, bone-in, thick-cut 1/3 cup soy sauce, reduced sodium recommended 2 tablespoons brown sugar 2 tablespoons ketchup 1 teaspoon apple cider vinegar 1 teaspoon mustard powder, or dijon mustard 1 1/2 tablespoons olive oil 1 teaspoon ground black pepper, optional In a deep bowl, whisk together the soy sauce, brown sugar, ketchup, vinegar, mustard and olive oil. Add the pork chops to the bowl and turn to coat completely. Optional: cover and refrigerate for up to 24 hours. Preheat an outdoor grill to high heat or about 450°F. Remove the chops from the marinade and place on the grill. Discard the remaining marinade. Place the marinated pork chop on the grill. Cover the lid and cook for 2-3 minutes, flip and cook another 2-3 minutes. Move the chops to indirect heat to cook for 8-15 minutes longer (see note). Remove the chops to a plate and allow to rest for 5 minutes, covered lightly with foil. (This allows the juices to retreat back into the meat.) Serve and enjoy! Notes Season the chops: Marinating or brining the chops ahead of time will produce the juiciest chops. Marinate them in a ziplock bag or airtight container in the fridge. The chops will be more flavorful and tender from the marinating. Cooking time depends on thickness, and I recommend using an instant-read meat thermometer to check doneness. Once the internal temperature reaches the 145°F / 63°C, remove from heat.