Recipe adapted from Better than Bouillon. For more information about Better than Boullion, visit betterthanbouillon.com.
Mix the Roasted Chicken Base, garlic, sriracha, cilantro, lime juice, brown sugar and ginger in a small mixing bowl. Add half of the mixture to a resealable plastic bag and add the pork chops and refrigerate for at least 3 hours and up to 8 hours.
Reserve the rest of the marinade, covered and refrigerated until ready to use.
Set the EGG for direct cooking at 425°F/218°C.
Remove the pork chops from the marinade and place directly onto the EGG. Grill for 4 minutes. Using tongs, turn the pork chops and brush with the reserved marinade. Grill for an additional 4 – 5 minutes.
Remove the pork chops from the EGG and brush with the reserved marinade before serving.
Makes 4 servings