Nutrition per serving may change if servings are adjusted.
6 boneless pork loin chops, cut ¾ inch thick (1½ to 1¾ pounds total)
2 tablespoons packed brown sugar
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons snipped fresh cilantro
1 tablespoon red-wine vinegar or cider vinegar
2 teaspoons hot chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
½ teaspoon salt
¼ teaspoon ground red pepper (optional)
¼ teaspoon ground cinnamon
3 cloves garlic, minced
Trim fat from chops. Place chops in a sealable plastic bag set in a shallow dish. Combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, ground red pepper (if desired), cinnamon and garlic in a small bowl. Pour over chops; seal bag. Marinate in the refrigerator for 2 hours to 24 hours, turning occasionally.
Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)