Cuban-Style Pork

My dad gave us their grill, since they hardly ever use it, so I thought to celebrate this heat wave by throwing something on. We received a cookbook called "Eating By Color" as a wedding gift, and I found this pork recipe that's perfect for grilling.

• 2 tbsp olive oil
• grated zest of 1/2 orange & 1/2 lime
• 2 tbsp each orange juice & lime juice
• 1 tbsp white wine vinegar (I only had red wine vinegar)
• 2 tsp maple syrup
• 2 cloves garlic, crushed
• 1 tbsp chopped fresh oregano or 1 tsp dried oregano
• 1 tsp each ground cumin & allspice (didn't have allspice)
• 1/2 tsp red pepper flakes (optional)
• 4 bone-in center-cut rib or loin pork chops, about 3/4 inch thick
• 4 pineapple slices (optional)

Combine all the ingredients together and marinate the pork in half the marinade in the refrigerator for up to 2 hours or room temperature for 20 minutes. Bring to room temperature before grilling. Grill pork on medium-high heat until golden on outside and just faintly pink in center (145 F), about 2-3 minutes on each side. Remove to a platter, tent with foil, and let rest for 5 minutes. Drizzle reserved marinade and serve immediately.

The recipe called for grilled plantains on the side, but we didn't have any so I served grilled artichokes, zucchini and corn on the cob instead. Sorry no picture this time...left my camera at my booth at the Art-A-Fair and won't be there to pick it up until tomorrow.