Source: Nationa Pork Board

Pork chops with a simple version of Mexican adobo sauce.

Servings

6 boneless pork chops , cut 3/4 inch thick 1 1/2 to 1 3/4 pounds total
2 tbsp packed brown sugar
2 tbsp extra virgin olive oil
2 tbsp orange juice
2 tbsp fresh cilantro , snipped
1 tbsp Vinegar, red wine (or cider vinegar)
2 tsp chili powder
1 tsp ground cumin
1 tsp ground oregano , crushed
1 pinch salt
0.25 tsp ground red pepper (cayenne) (optional)
0.25 tsp ground cinnamon
3 medium garlic cloves , minced

1 Trim fat from chops. Place chops in a plastic bag set in a shallow dish.
2 For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic.
3 Pour over chops; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
4 Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)