- 4 boneless pork chops (about 1 1/2 pounds)

		- 1/3 cup orange juice

		- 1 tablespoon soy sauce

		- 1 tablespoon Worcestershire sauce

		- 1 shallot, chopped

		- 1/4 teaspoon chili sauce
			(or chili sauce with garlic)

		Rinse the pork chops and pat dry.
		Combine the remaining ingredients.
		Place the chops in zip-locked plastic bags
			with the marinade.
		Seal and refrigerate overnight,
			turning the bags occasionally
			to make sure the marinade covers
			all the pork chops.

		Preheat the oven to 425 degrees Fahrenheit.
		Remove the chops from the bags.
		Bake the pork chops for 30 minutes,
			or until they reach an internal
			temperature of 160 degrees Fahrenheit.