Combine all ingredients for the marinade in a zip top bag and give it a gentle shake to mix.
Place pork chops into it and try to get them in one layer so they are not on top of each other. Get the air out of the bag and seal all the way.
Lay the bag on it’s side inside a baking pan or a large dish and refrigerate for as little as 2 hours or as long as 12 hours. (If you can remember, turn the bag onto the other side about half way through marinating.)
Take pork out of the refrigerator and then set up the grill.
Prepare the grill to have two temperature zones and preheat it for about 10 minutes. Take pork chops out of the bag and let the excess marinade drip off before placing them on the grill.
Place them on the grill and sprinkle a little more salt over the top of each one. Sear pork chops for 3-4 minutes on each side and then move them over to the cooler side to finish cooking.
Insert a meat thermometer through the side towards the middle of the biggest chop to check its temperature. Internal temperature should be 145°. Take them off the grill when done and let them rest for about 5 minutes before cutting.
Disclaimer: This nutritional information is calculated for the pork and the marinade together. Most of the marinade is discarded after marinating.