Tank Cooks Grilled Pork Chops with Fire Roasted Potatoes

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Ingredients
4 pork chops, bone-in or boneless
1/4 cup olive oil
1 1/2 tablespoons brown sugar
2 teaspoons Dijon mustard
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
2 teaspoons parsley leaves chopped, plus more for garnish
2 teaspoons thyme leaves chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic

Directions:
1. Place the pork chops in a bowl or resealable gallon-sized bag.
2. In a medium-sized bowl, whisk the olive oil, brown sugar, dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper, and garlic.
3. Pour the marinade over the meat and marinate for at least 1 hour or up to 8 hours.
4. Preheat an outdoor grill or indoor grill pan to medium heat.
5. Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145°F.
6. Let the meat rest for 5 minutes, then serve. If desired, garnish with additional chopped parsley.