1/4 cup cider vinegar
1 tablespoon soy sauce
4 ounces frozen orange juice concentrate, thawed
1/2 cup minced onion
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt
1 clove crushed garlic
1/2 cup prepared barbecue sauce
4 1 1/4 inch thick pork chops
Wash and pat dry the pork chops. Combine the vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic and barbecue sauce in a glass bowl. Place chops in a large resealable plastic bag bag, add the marinade and refrigerate for 6 to 8 hours or overnight. Preheat grill for high heat. Oil grate and grill chops turning once until cooked through, about 5 minutes per side. Makes 4 servings.
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