¼ cup granulated sugar
1 ½ teaspoons molasses
½ cup Jack Daniels Whiskey
1 tablespoon extra virgin olive oil
3 tablespoons low sodium soy sauce
1 tablespoon chili pepper paste (I used Gourmet Garden)
1 teaspoon minced garlic
1 teaspoon fresh ground black pepper
3 pounds bone in pork chops (½” – ¾” thick)
Combine ingredients (except pork chops) in a medium size bowl. Whisk to combine.
Add pork chops to a gallon size resealable plastic bag. Pour marinade over pork chops. Marinate in the refrigerator for 30 minutes up to overnight.
Preheat grill to medium high. Place pork chops on grill and sear on both sides. Remove to indirect heat and cook until done.
Place the pork chops on the grill and sear both sides, about 2 to 3 minutes per side. Move the pork chops away from the flame. Cook over indirect heat with the grill closed until they are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F, about 15 minutes.
Transfer the pork chops to a platter and let rest for 10 minutes. Serve and enjoy!