• Put your pork chops in a shallow dish for marinating.
• Mix the other ingredients together and brush on top of the chops.
• Flip the chops over and brush the other side.
• Pour remaining marinade over the chops and then cover.
• Refrigerate for 12-24 hours before cooking. Flipping at least once.

Stovetop/Oven Method

• Heat a cast iron skillet or other fry pan to med/high.
• When the pan is hot add the pork chops allowing to sear for 5 to 6 mins. You are looking for nice caramelization on each side.
• Flip and repeat on the opposite side.
• Add the remaining marinade to the pan and let it render to a bubbling caramel sauce.
• While it is rendering spoon the sauce over the tops of the meat.
• If you have large bits of fat along the edge of the pork chop stand it on its side to render down.
• Continually coat the chops in this mixture. If it looks like its going to burn add in two tablespoons butter.
• After the butter is fully incorporated into the sauce remove pan from heat and place in preheated 400℉ oven.
• Pork chops remain in oven 15 mins or until they test for done.
• Internal temp should be 160℉ + (Cooked pork should be no lower than 145℉)

Cooking on the Grill

• Heat the bbq and grill for three mins each side twice.
• Brush with remaining marinade while grilling.
• To create grill marks be careful in laying the chop in opposing direction when flipping.
• Again chops are done when they test 160℉ +