Thick pork chops sizzling on the grill have are a favorite summer dinner in Iowa. This slightly sweet marinade makes the juiciest chops ever.
Trim fat from pork. Place pork chops in a plastic bag set into a deep bowl. In a small bowl, combine onion, soy sauce, olive oil, catsup, and garlic. Pour over pork chops in bag. Close bag. Marinate chops in the refrigerator for at least 4 hours or up to 6 hours, turning the bag occasionally.
Remove pork chops from marinade; discard marinade. Sprinkle chops with pepper.
Grill chops on the rack of an uncovered grill directly over hot* coals for 2 to 4 minutes per side or until browned.
Stand pork chops on end by tucking them in between grill sections, bone sides down. Lower grill hood and cook directly over hot coals for 25 to 35 minutes or until juices run clear (a meat thermometer inserted in the center of chops should register 160 degree F). Makes 4 servings.
To test for hot heat, you should be able to hold your hand over the coals at the height of the food for 2 seconds before you have to pull away.