Chuletas de cerdo tomahawk a la parrilla

Ingredientes

• 2 16 oz Tomahawk Pork Chops
• 2 cups Orange Juice
• 3 sprigs Fresh herbs (oregano or thyme)
• 4 Garlic cloves - I prefer fresh garlic (but garlic powder in a pinch.)
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1/2 cup Leftover Marinade
• 1/4 cup Sugar
• 1/2 cup Apple Cider Vinegar

Preparación

1. 1

   --- Marinate the Chops ---

2. 2

   In a large mixing bowl add the orange juice, garlic, oregano, and a teaspoon of kosher salt. Mix well and marinate the pork chops overnight.

3. 3

   --- Season the Chops ---

4. 4

   Remove the chops from the refrigerator and allow to reach room temperature. Pat the pork chops dry then season them simply with salt and pepper.

5. 5

   --- Prepare the Grill ---

6. 6

   Pre-heat the grill and set it up for indirect grilling. Utilizing the reverse searing approach smoke the pork chops on low temperature (225-250 degrees) and cook for 20-25 minutes.

7. 7

   Remove chops and adjust the grill for high heat direct grilling. Once grill is sufficiently heated add the chops back and grill 2-3 minutes per side.

8. 8

   Let the pork rest 5-10 minutes before serving.

9. 9

   --- Make the Sauce ---

10. 10

    Add the leftover marinade to a medium saucepan plus the sugar and vinegar. Cook on medium heat until the mixture is reduced to a syrup-like consistency. You will need to stir as few times.