Directions

1. Combine all marinade ingredients well in large self-sealing bag. Add pork chops, seal bag and refrigerate for 6-24 hours, turning occasionally.
2. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade, discard any remaining marinade, and place over medium-hot coals. Grill, covered, for 6-8 minutes; turn and cover grill, cook for 6-8 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with Ginger-Peach Salsa.