2 1/4 pounds lean pork loin or rib chops (6 chops) - about
5/8 inch thick
Place all ingredients except pork in blender. Cover and blend until smooth.
Reserve 1/2 cup of the marinade; cover and refrigerate for basting. Trim excess
fat from pork. Place pork in shallow nonmetal dish or heavy-duty resealable plastic
bag. Pour remaining marinade over pork. Cover dish or seal bag and refrigerate at
least 12 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and
grill pork 4 to 5 inches from medium heat 8 to 11 minutes, turning frequently and
brushing with reserved marinade, for medium doneness (160 degrees F) or until pork
is slightly pink when cut near bone. Discard any remaining basting marinade.