4 1-inch thick boneless pork chops
1 cup Original 46 Marinade
1 tbsp cooking oil
Marinate chops in sealed plastic bag using 1/2 cup of marinade per lb, or roughly 1 cup for 4 chops. Refrigerate for at least 15 minutes and up to 24 hours.
In a cast iron or heavy-bottomed pan, heat 1 tbsp oil over medium high heat.
Place the chops in the pan and cook for 5 minutes.
Flip the chops, reduce heat to medium and cook for an additional 8-10 minutes
Internal temp should reach 140 degrees, remove from pan and enjoy!
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