From Pillsbury Grilling May 2001
1/4 C Old El Paso taco sauce
1 Tbsp brown sugar
1 Tbsp strong black coffee
1 Tbsp rum
1 tsp frozen orange juice concentrate
4 (3/4" thick) boneless pork loin chops
In small bowl, combine all ingredients except pork chops; mix well. Place pork chops in nonmetal dish or large resealable food storage plastic bag. Pour taco sauce mixture over pork chops; turn to coat. Cover dish or seal bag. Refrigerate at least 4 hours or overnight to marinate.
Heat grill. When ready to grill, remove pork chops from marinade; reserve marinade. Place pork chops on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 11-13 minutes or until pork is no longer pink in center, turning once and brushing with reserved marinade. Discard any remaining marinade.
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