6 pork chops
1/4 C. tomato catsup
1/4 C. Tangerine Balsamic
1/4 C. Coconut Balsamic
1/4 C. Chipotle Olive Oil, plus more for brushing
1/4 C. pineapple juice, unsweetened
2-3 T. brown sugar
1 t. garlic, finely minces
1 t. red pepper flakes (optional)
In plastic bag combine all ingredients. Marinade pork chops 4-6 hours.
Drain pork chops, reserving marinade. Place reserved marinade in a small saucepan on medium heat. Bring to a boil for at least 5 minutes to kill bacteria, stirring occasionally to prevent burning.
In meantime, preheat grill to high. Grill pork chops until thoroughly cooked. Let rest for 5 minutes, covered. Spoon on reserved, thickened marinade.
** Alternately pan fry or bake pork chops, spooning on marinade during last few minutes of cooking. **