In a bowl, combine all ingredients besides pork chops and whisk thoroughly. Pour contents into a gallon-sized resealable plastic bag. Add pork chops to the bag, making sure both sides are covered by the marinade. Tightly seal and refrigerate overnight, or for at least 8 hours.

20 minutes before you’re ready to cook your pork chops, remove them from the fridge and let them return to room temperature. Transfer chops to a grill pan or cast iron skillet on medium heat, and cook for 3 minutes. Flip and repeat. (Note: the marinade juices will get smoky, so we recommend cracking a window or turning on an exhaust fan). Continue until the internal temperature reads 145 degrees Fahrenheit with an instant meat thermometer.

Once done, transfer the chops to a plate and cover with foil. Let rest for 3-5 minutes before serving, and enjoy!

Recipe and Photo Contributed by Social Media Specialist Lily Switka