Grilled Teriyaki Pork Chops with Pineapple Papaya Relish

• 2/3 cup soy sauce
• 1/3 cup firmly packed light brown sugar
• 1/3 cup water
• 1/4 cup rice vinegar
• 3 garlic cloves, chopped fine
• a 2-inch piece fresh gingerroot, peeled and chopped fine
• six 1-inch-thick rib pork chops, bones frenched by butcher if desired
• Pineapple Papaya Relish as an accompaniment

1. In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved.
2. Cool marinade completely.
3. Put chops in a large resealable plastic bag and pour marinade over them.
4. Seal bag, pressing out excess air, and set in a shallow dish.
5. Marinate meat, chilled, turning bag once or twice, overnight.
6. Pour marinade into a saucepan and boil 5 minutes.
7. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.
8. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)
9. Serve pork chops with relish.

soy sauce, brown sugar, water, rice vinegar, garlic, fresh gingerroot, pork chops, pineapple

Taken from www.epicurious.com/recipes/food/views/grilled-teriyaki-pork-chops-with-pineapple-papaya-relish-11847 (may not work)