A great way to serve porkchops that was quick to prep and cook. A perfect weeknight choice if you plan ahead and let it marinate overnite. We served with our favorite fried rice recipe and steamed broccoli. A keeper in our family - yum!
Not bad, but not really anything amazing. Make sure when cooking that you don't burn the chops. The marinade contains a lot of sugar, and it takes very little direct heat to end up with pork chops crusted in burned sugar. I'd suggest searing for a minute, at most, a side, and then finishing indirectly, 3-4 minutes per side, with grilled covered. Also, after allowing to rest, lightly covered, for 5 minutes, drizzle with the au jus for additional (and much needed) flavor.