3/4 c soy sauce
1/4 c lemon juice
2 tablespoon brown sugar
1/4 teaspoon garlic powder
6 rib or loin porkchops (3/4 inch thick)
In large covered container, combine the first four ingredients and mix well. Remove 1/4 c for basting and refrigerate. Add pork chops to remaining marinade and turn to coat. Cover and refrigerate for 3 hours or overnight, turning once. I usually let them marinate overnight. Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 more minutes or until juices run clear.
Serves 6. They are very moist.