2 cups Ponzu Sauce, see recipe here
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
4 large boneless pork chops, at least 1-inch thick (ours were a little over a half pound each)
1 whole lemon, cut in half on the horizon
1 whole orange or 2 tangerines, cut in half on the horizon
Vegetable oil for grilling
Mix the ponzu sauce with garlic and ginger and place in a gallon zip lock bag along with the four pork chops. Marinate overnight but no longer than 12 hours.
Discard marinade and pat pork chops dry.
Heat one side of the grill to high and the other side to low.
Brush citrus halves and grill for a few minutes for color.
Brush pork chops with oil and place oiled side down on the hot side of the grill. Brush the tops with oil.
Grill for 2 minutes and turn one quarter turn to get the cross-hatch marks and cook for one more minute.
Flip and move to cool side of the grill and close cover and cook until the desired temperature (145 degrees F), up to 4-5 minutes. If using a grill pan, lower heat to low, flip and cook until done. We like our pork a little pink but cook until they reach your desired doneness.
Serve with the grilled citrus.