Teriyaki Grilled Porkchops

I found these porkchops on Annie's Eats. These were really really good and they were a big hit at dinner, the marinade had such a good flavor. I'll admit that I have a problem and never marinate the amount of time I'm supposed to. I marinate for an hour and then baste like a madwoman which is what I did this time. They still were really good. We're still in an apartment so I obviously don't have access to a grill, but we've been using our grill pan a lot lately and it does a great job. Excuse the awful picture. I remembered to take a picture halfway through dinner so what you see is Casey's plate with rice and salad after he had already eaten one of his porkchops. Oh well, you get the idea!

(Source: Annie's Eats)

4-6 Servings

Ingredients:
2/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/3 cup water
¼ cup rice vinegar
3 cloves garlic, finely chopped
2-inch piece fresh gingerroot, peeled and chopped fine (or 1 ½ tsp. dried ginger)
4-6 pork chops

Directions:
For the marinade, combine all ingredients except pork chops in a saucepan. Bring to a boil and stir until sugar is dissolved. Cool the marinade completely. Put the pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag, pressing out excess air. Allow chops to marinate, turning bag once or twice, at least 6 hours or up to overnight.

Pour the marinade into a saucepan and boil for 5 minutes. Grill chops on an oiled rack, approximately 7-8 minutes per side, or until just cooked through, basting with marinade during last 5 minutes of cooking.