Mexican Spiced Pork Chops

Ingredients
4 nice, thick pork chops
4 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon ground cinammon
2 tablespoon red wine vinegar
3 tablespoon orange juice
1 tablespoon honey
1 tablespoon olive oil
salt, black pepper

Instructions
Trim off excess fat from chops, then cut snips through the remaining fat at 4cm intervals.
Combine garlic, oregano, cumin, coriander, black pepper, cinnamon, vinegar, orange juice, honey and oil. Pour mixture over chops, turning several times to coat thoroughly. Cover and refrigerate for at least 4 hours, and up to a day ahead of cooking.
Sprinkle with salt and pepper before serving hot.

Cooking on the barbecue:
Grill over medium-hot coals until there is no trace of pink near the bone but the pork is still juicy, 8-10 minutes per side.

Indoors:
Preheat a ridged cast iron grill pan over high heat.
Cook until there is no trace of pink near the bone but the pork is still juicy, 8-10 minutes per side.

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