Categories: Grilling

Ingredients

• 1/3 cup white vinegar, divided
• 1/3 cup soy sauce
• 2 tbsp. brown sugar
• 2 tbsp. canola oil
• 2 bay leaves
• 1/2 cup vertically sliced red onion
• 1 serrano chile, halved lengthwise
• 2 (8 oz.) bone-in pork chops
• Cooking spray
• 1/4 cup thinly sliced green onion

Directions

1. Combine 2 tbsp. vinegar and next 5 ingredients (through red onion) in a large Ziploc bag. Add 1 serrano chile half to bag; reserve other half for another use. Seal bag; shake well to dissolve sugar. Add pork to bag; refrigerate 2-8 hours, turning occasionally.

2. Heat grill to medium-high. Remove pork and red onion from bag; pat pork dry. Strain marinade into a small saucepan over medium heat; discard solids. Add red onion and remaining vinegar to pan; cook 5 minutes or until liquid is syrupy and reduced by half.

3. Place pork on grill grate coated with cooking spray; grill 3 minutes. Turn pork; baste top of pork with reduced marinade. Grill 3 minutes or until desired doneness. Place on serving platter; let stand 10 minutes. Slice pork off bone; cut meat into thin slices. Drizzle pork with remaining reduced marinade. Sprinkle with green onions.

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