• Pat pork chops dry with paper towels. Place in a gallon-size zip top bag or a baking dish. 
• Add soy sauce, orange juice, olive oil, sesame oil, brown sugar, garlic and ginger to a bowl and whisk until well combined.
• Pour marinade over the pork chops. Seal the bag and turn it over several times until the pork chops are well coated. If using a dish to marinate, turn the pork chops over to coat both sides and cover with plastic wrap. 
• Refrigerate pork chops and marinate at least one hour our until ready to cook, up to 24 hours.

For Grilling:

• 
  Prepare grill with a 300° fire with hickory or pecan for smoke flavor.
• Cook pork chops over indirect heat with the grill closed for about 5 minutes.
• Flip pork chops and close the lid. Continue to cook another 8- 10 minutes.
• Continue cooking pork chops until the center reaches 140° - 145° using a digital thermometer.
• Remove from grill and allow to rest 10 minutes before slicing and serving. Garnish with cilantro if desired.

Oven Directions:

• Preheat oven to 375°. Place pork chops on a lined or lightly greased baking sheet. Bake 10 minutes and turn pork chops. Continue to bake 8-10 minutes or until cooked through to 140- 145°. 
• Rest 10 minutes before serving.