1/4 cup orange juice
2 TBS brown sugar
2 TBS Dijon mustard
1 tsp. sesame oil
1/2 tsp. red pepper flakes
Pork: 4 center-cut boneless pork chops, 1/2 inch thick
1 Fire & Flavor oak grilling plank, soaked (we did not use the plank)
In a bowl combine marinade ingredients. Set aside 1/3 cup for serving and pour the remaining mixture over the pork chops; allow to marinate for 20 minutes.
Preheat grill to high heat. If using charcoal, heat coals on one side of grill only.
Remove pork from marinade and discard remaining marinade. Sear on grell for 2 minutes per side, transfer pork to a plate, and cove loosely with foil. If using charcoal, utilize the cooler side of the grill for planking. Reduce grill temperature to 350 degrees.
Place plank on grill, close lid, and heat for 3 minutes. Using tongs, flip plank and place pork on heated side of planks. Close lid and cook for 12 to 15 minutes or until interal temperature of pork registers 145 degrees.
Remove pork from grill and tent loosely with foil and allow to rest for 5 minutes.
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