Place the meat in a large sealable container and marinade it in the marinade sauce in the fridge overnight. (I marinade the meat for 26 hours. Marinade the meat at least for 12 hours to enhance the flavour.)

Take out the meat from the fridge 30 mins before cooking. Cook the meat on a grill: Sear both sides of the chops 2 to 3 mins each on direct heat then move them to the indirect heat area. Close the grill lid and cook the meat slowly until it’s ready for your preferred doneness (about 15 to 20 mins).

Place the cooked meat on an metal plate and cover it with aluminium foil. Rest it for 5 mins.

Serve the meat and enjoy. (FYI, I served it with grilled pineapple rings and red bell peppers.)