Grilled Teriyaki Porkchops

Wash pork chops in water with white vinegar, pat dry and drizzle the 1 tbsp oil. In a bowl combine all the dry ingredients together and stir to combine them well. Season pork chops with dry seasoning, leaving about 2 tsp for later. Also add the two tbsp soy sauce and 2 tbsp Worcestershire sauce. Cover and marinate at least 2 hours, In the meantime in another bowl, add the brown sugar, ½ cup Worcestershire sauce, 1/3 cup soy sauce, 1/3 cup water, the remaining dry seasoning and the pinch of fresh ginger and the minced garlic, the sugar, Stir and combine well. Heat indoor grill on 400, spray with olive oil cooking spray. Grill each chop for about 6 minutes on each side, this must be done in two batches. Because my grill has a lid, after grilling, I stack them all on top of each other, turn the heat down to 300 and close the lid and leave them for about 30 minutes. In the meant time, in a small pot, bring the sauce to a low boil, combine cornstarch with remaining 2 tsp water, stir and combine, till sauce becomes thickens, use a barbecue brush and brush each pork chops on each side and close the lid and cook for another 8 minutes.

Notes: If your indoor grill does not have a lid, you could always cover them in foil wrap. Let the steam and the heat tenderize them.