The truth is that my husband actually doesn't like pork chops (he is more a "boneless skinless chicken breast" type), but when they go on sale I get them since they really are so versatile. Today's version is just another example. Three ingredients and NO PANS! My kind of dish!
Combine all ingredients in a bag and seal, making sure all areas of the chops are in contact with the liquid. Marinate 6 hours to overnight:
Marinating helps keep the pork (which doesn't contain much fat) from during out.
Place on hot grill for a minute or two on each side to get a good sear. Then turn down the heat (or move it off the coals) for 10-15 minutes more. The internal temperature should reach 165.
Let them rest 5-10 minutes before serving.
Here is served them with herbed quinoa and some asparagus I also grilled. Grilling asparagus is a great way to make it. (I just shake it in a zip-top bag with some olive oil and put it on a medium grill for about 8 minutes)