From Fran Warde and Tim Wilson's "The Ginger Pig"
(you can adjust this)
Place the pork chops in a large, strong plastic bag (make sure there are no holes in it first). Whisk together the soy, mustard, lemon and orange zest and juice, maple syrup, thyme, garlic and seasoning, pour into a bag and seal well. Shake to coat the chops in the marinade and leave in the refrigerator for 1 to 24 hours (overnight is best).
The next day, allow the chops to return to room temperature. Heat the grill to high and lightly oil the grill pan. Place the chops on the grill pan in a single layer and grill for 8 to 10 minutes, basting regularly with the marinade. Turn the chops and grill for a further 8-10 minutes, again basting to ensure a really golden and sticky coating. (The cooking time will vary according to the thickness of your pork chops).
Pour the remaining marinade into a small saucepan and carefully bring to a boil. Gently simmer for 3 minutes. Serve the chops with this hot sauce at the table.
