Grill The Meat
Rub the oil over the meats.
Put the meats onto the grill and leave them alone to get some really good colour. Do this for all sides.
Once all sides are browned start basting the meat with the reduced marinade and turning often to glaze and caramelise even more.
When the pork reaches 65ºC (probably 10-15 minutes of cooking, depending on the size of your chops) remove them and leave to rest for 10 minutes.