Adobo-Marinated Grilled Pork Chops Recipe

• 1/2 cup (120ml) cane vinegar, preferably
• brand
• 1/3 cup (80ml) soy sauce
• 1/2 cup (120ml) water
• 3 medium cloves garlic, crushed
• 1/2 teaspoon whole black peppercorns
• 1 bay leaf
• Two (12-ounce; 334g) bone-in pork chops, about 1 1/2 inches thick
• Warm cooked sticky rice, for serving (see note)

1. In a medium saucepan, combine vinegar, soy sauce, water, garlic, peppercorns, and bay leaf and bring to a boil. Let marinade cool to room temperature.
2. Place pork chops in a heavy-duty zipper-lock bag and pour marinade on top. Seal, pressing out air from bag, and refrigerate at least 8 and up to 24 hours.
3. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
4. and
5. grilling grate.
6. Grill pork chops over direct heat, turning occasionally, until well browned outside and 135u0b0F (57u0b0C) in the center for medium, about 10 minutes. If pork chops threaten to burn before they're done in the center, move them to cooler side of grill to finish cooking. Let rest 5 minutes before serving with sticky rice.

cane vinegar, brand, soy sauce, water, garlic, whole black peppercorns, bay leaf, pork chops, sticky rice

Taken from www.seriouseats.com/recipes/2017/07/adobo-marinated-grilled-pork-chops-recipe.html (may not work)