Yield: 4 servings
1½ cups vegetable oil
¼ cup teriyaki sauce
¼ cup rice-wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon ground coriander
2 teaspoons fresh grated ginger
2½ teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1 teaspoon ground cumin
4 (8- to 10-ounce) bone-in pork chops (at least 2 inches thick)
1. In a small bowl, whisk oil, teriyaki sauce, vinegar, cilantro, coriander, ginger, 11⁄2 teaspoons salt, 1 teaspoon pepper, and cumin until blended. Place pork chops in a shallow bowl or a resealable plastic bag, and pour marinade over them. Marinate pork chops in refrigerator for at least 4 hours. Remove from refrigerator at least 30 minutes before grilling. Season pork chops with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.
2. Spray grill with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
3. Grill pork chops, with grill lid closed, until they reach an internal temperature of 145°, approximately 7 minutes per side.