This recipe is from one of my favorite Food Network chefs, Cat Cora. I love to watch her on the Iron Chef. This marinade for pork chops is delicious and helps keep the chops moist and tender.
1/2 cup soy sauce
2 cloves garlic, minced
1 Tbsp dry mustard
1 tsp ginger
1 tsp fresh thyme, rough chopped (of 1/2 tsp dry thyme)
1/2 cup cherry cola (Secret ingredient)
4 pork chops
In a bowl, combine all ingredients except the meat. Place the chops in a large zip lock bag and pour the marinade over them. Seal and let rest for 2 to 3 hours, or overnight if desired. You will want to flip the bag over from time to time to evenly distribute the marinade. You may need to let some air out of the bag due to the carbonation of the cola.
When ready to cook, remove the chops from the bag and grill until temperature reaches 175 degrees. You can baste them with marinade while cooking. If it's not grilling season, remember that your broiler is just an upside-down grill. Don't over-cook them. After you take them off the heat and let them rest, the temperature will increase by about 5 degrees more. You'll love them!