Sauerkraut goes well with pork and is a traditional accompaniment to pork chops specifically. This recipe uses sauerkraut juice instead of sauerkraut for a tasty twist. This recipe is courtesy of Biotta Juices.
Place pork chops in a large re-sealable bag. In a medium bowl, whisk together all remaining ingredients until well-combined.
Pour marinade mix on top of pork chops in bag.
Distribute marinade to ensure all meat is covered. Set bag in a bowl and place in fridge for 2 to 4 hours.
Pre-heat grill. Lightly oil grill grates.
Place pork chops on grill at 10 o’clock position and grill for 3-5 minutes until dark grill marks appear. Then, rotate the pork chop (without flipping) to the 2 o’clock position and grill an additional 3-5 minutes until cross-hatch grill marks are formed.
Flip pork chop over and continue grilling until the internal temperature reaches 145 degrees F.
Then, let pork chops rest, tented with foil, for 5 minutes before serving.
Serve with coleslaw and a baked sweet potato.