Chuletas de Puerco con Hueso a la Parrilla con Romero y Naranja

Ingredientes

• 4 bone-in pork chops (1 to 1 1/2 inches thick)
• oil (for grates)
• 1 cup orange juice
• 3 Tablespoons Worcestershire sauce
• 2 Tablespoons rosemary (minced)
• 2 Tablespoons olive oil
• 2 cloves garlic (minced)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper (crushed)

Preparación

1. 1

   Whisk the marinade ingredients together in a small bowl.

2. 2

   score and marinade: Score the pork chops in a crosshatch pattern on each side. Place the pork chops in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour and up to 8 hours, turning occasionally to ensure even coating.

3. 3

   strain: Remove the pork chops from the marinade, letting the excess drip off. Strain and reserve the marinade to make a sauce.

4. 4

   grill: Preheat a gas grill to medium-high heat. Place the pork chops on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 145°F.

5. 5

   rest and serve: Let the chops rest for 5 minutes before serving. While they rest, pour the reserved marinade into a small pan and bring to a boil. Reduce by half. Spoon the sauce over the pork chops and serve.