4 thick pork chops, about 2 lbs.

MARINADE:

4 tbsp. oil
1 tbsp. soy sauce
1 clove garlic, minced

BASTING SAUCE:

3 tbsp. apple cider vinegar
1 tbsp. honey
1 tbsp. Dijon style mustard
1/2 tbsp. horseradish
1/3 tbsp. chili sauce

TIPS:

When using chili sauce as a seasoning, remember that sauce varies in flavor. If you like a more pungent flavor, add some tomato paste. Even horseradish varies in flavor. Add to sauce according to your liking.

PREPARATION:

1. Wipe pork chops with a clean kitchen towel. Make a few at the fat side of each pork chop.

2. Arrange pork chops in a glass or stainless steel bowl.

3. Mix ingredients for marinade. Pour over pork chops.

4. Let stand at room temperature for about 4 hours. You may also marinate pork chops in refrigerator for 8 hours or longer. Turn at least once.

5. Mix ingredients for basting sauce. Preheat broiler.

6. Remove pork chops from marinade. Place chops over barbecue coals or in broiler.

7. Baste with basting sauce. Grill for 18-20 minutes, basting and turning chops over to keep from burning until done to your liking. Meat should no longer be pink. Turn chops for more even browning.