• 4 boneless pork chops about 1-2 inches thick
• 1/2 cup orange juice
• 2 tablespoons olive oil
• 2 crushed garlic cloves
• 2 teaspoons ground cumin
• 1/4 teaspoon coarsely ground black pepper

Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve chops immediately.