Pork loin chops, about 15-25mm thick (trimmed of rind and excess fat)
2 tbsp Apple Juice
1/4 cup Tomato Sauce
2 tbsp Extra-Virgin Olive Oil
2 tbsp Red Wine Vinegar
1 tbsp Worcestershire Sauce
2 tsp Minced Garlic
1 tsp Tabasco Sauce
1 tsp Chilli Powder
1/2 tsp Salt
Place all marinade ingredients into a medium bowl and whisk.
Place the pork chops in a large, resealable plastic bag and pour in the marinade.
Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 2 to 4 hours.
Remove the chops from the bag and discard the marinade. Barbecue the chops for 5 to 7 minutes each side or until no longer pink in the centre.