4 thick-cut (3/4″) boneless pork loin chops, cut into 3/4″ cubes
2 cloves garlic, crushed
1 Tbsp ground coriander
2 Tbsp cracked black pepper
1 tsp Kosher salt
1 tsp unsulfured molasses
1 tsp Emeril’s Essence (recipe here)
3 Tbsp Worcester sauce
1/3 cup Port wine

1. Combine all ingredients in a gallon plastic bag and marinate pork in mixture 30 minutes or more, turning it over every 10 minutes
2. Grill over medium-hot heat to brown on all sides (about 6 minutes), or pan fry in a small amount of high heat cooking oil (about 8 minutes)

Serving Suggestion: This is delicious served over Island Rice Pilaf.