Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all ingredients into a 1-gallon zip-top bag, seal, and shake to combine. place in the refrigerator to marinate for at least 2 hours or up to overnight. preheat the grill to medium-high. remove the pork chops from the marinade. transfer the marinade to a small saucepan and place over high heat. bring to a boil, reduce heat to med-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, about 12-15 minutes. remove the fresh thyme stems after the glaze has reduced. meanwhile, grill pork chops 3-4 minutes per side or until they reach an internal temperature of 145 degrees. allow the pork chops to rest for 5 minutes before serving with the glaze.

Target recipe: trim fat from pork chops. place in single layer in 13 x 9 inch baking dish. in bowl, combine chili sauce,shallots,garlic, vinegar, sugar, worcestershire sauce, chili powder, mustard and oregano, pour over chops. cover and marinate in refrigerator for at least 1 hour or for up to 8 hours. cover and bake in 350°f oven for 30 minutes. uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.