• 6 loin or rib pork chops (about 1 1/2 inches thick)
• 3/4 cup soy sauce
• 1/4 cup lemon juice
• 1 tablespoon chili sauce
• 1 tablespoon brown sugar
• 1 garlic clove, minced

Place chops in a resealable plastic bag of shallow glass container.  Combine remaining ingredients; reserve 1/3 cup for basting.  Cover and refrigerate.  Pour remaining marinade over chops.  Seal bag or cover container; refrigerate overnight.  Drain and discard marinade.  Grill chops, covered, or broil four inches from the heat for 12 to 16 minutes or until a meat thermometer reads 160 degrees and juices run clear, turning once.  Brush occasionally with reserved marinade.  YIELD:  6 servings.

(Blanche Babinski, Minto, North Dakota)