Portions here were a little skimpy but this was a pork chop marinade we quite liked.
1/3 cup white vinegar, divided
1/3 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons canola oil
2 bay leaves
1/2 cup vertically sliced red onion
1 serrano chile, halved lengthwise
2 (8-oz.) bone-in pork loin chops
1/4 cup thinly sliced green onions
Combine 2 tablespoons vinegar and next 5 ingredients (through red onion) in a large ziplock plastic bag. Add 1 serrano chile half to bag; reserve other half for another use (we used the whole thing and it was not all that spicy, so I recommend that). Seal bag; shake well to dissolve sugar. Add pork to bag; refrigerate 2 to 8 hours, turning occasionally.
Heat grill to medium-high (about 450°F). Remove pork and red onion from bag; pat pork dry. Strain marinade into a small saucepan over medium heat; discard solids. Add red onion and remaining vinegar to pan; cook 5 minutes or until liquid is syrupy and reduced by half.
Place pork on grill grate coated with cooking spray; grill 3 minutes. Turn pork; baste top of pork with reduced marinade. Grill 3 minutes or until desired degree of doneness. Place on serving platter; let stand 10 minutes. Slice pork off bone; cut meat into thin slices. Drizzle pork with remaining reduced marinade. Sprinkle with green onions.