- Twelve 5-7 oz pork rib or loin chops
- 1 cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- 2 tablespoons granulated sugar
- 2 tablespoons sea salt or kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon soy sauce
- 1 tablespoon white wine vinegar
- 2 ½ tablespoons grated or finely chopped garlic
- 2 tablespoons grated shallots or sweet white onion
- 1 bunch fresh coriander (cilantro)
- 1 bunch fresh thyme
- ¼ cup olive oil
- Thinly sliced red chile to taste (optional)
- Sea salt or kosher salt
- Freshly ground black pepper
- Canola oil or vegetable oil
- ¼ cup olive oil
- 4 tablespoons unsalted butter
- 10 crushed garlic cloves
- Finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage (1/4 cup total)
- Sealable plastic bag
- Paper towels
- Bacon press or foil-wrapped brick
- Cutting board
- Covered shallow 4-quart pan
- Paring knife or microplane
- Slicing knife
For the Baste:
Combine all ingredients in a foil pan or heatproof pan and warm on the side of the grill.
1. Marinade: Combine all the marinade ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor.
2. Put the chops in the marinade and let them absorb the flavors for at least 1 hour, and up to 24 hours. If marinating for longer than 3 hours, refrigerate the chops.
3. Direct Grilling: Preheat the BBQ to medium-high. Drain the chops and dry with paper towels. Season lightly with salt and pepper and glisten with canola oil.
4. Put the chops on the well-oiled grill and cook to medium-well (or cook to desired doneness).
5. Press the chops as needed throughout the cooking process with a bacon press or foil-wrapped brick to maintain grill contact, and baste regularly; flip the meat as needed.
6. When the chops are nicely caramelized and charred on both sides, approximately 12 minutes total, they are done.