Recipe(tried): Pantry Pork Chops - Speaking of Grilled Pork Chops

DH picked out this recipe for grilled pork chops that we had for dinner last night. They, like those marinated in Debbie D's Pork Marinade that Jen, FL posted, were moist and delicious. I thought they might have an Asian flavor because of the soy sauce in the marinade but they didn't, nor did they have a terribly strong rosemary flavor. The recipe is from Weber's Big Book of Grilling. "It's 5:30, you're starving, and you haven't a clue what to make. Don't worry, help is just on the other side of the pantry door. You'll be eating in less than an hour. Whew!"

Pantry Pork Chops

Sear: High, Cook: Indirect/Medium

For the marinade:
1/4 c. plus 1 Tbl. fresh lemon juice
3 Tbl. soy sauce
1 Tbl. extra-virgin olive oil
1/2 tsp. light brown sugar
1/4 tsp. chopped fresh rosemary
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper

4 pork rib chops, each about 1 1/4 inches thick

To make the marinade: In a medium bowl whisk together the marinade ingredients.
Place chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.
Remove the chops from the bag and discard the marinade. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Sear the chops over Direct High heat for 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Season with salt and pepper. Serve warm. Makes 4 servings.