These Grilled Rosemary Pork Chops are sure to be the winner of any weekday meal.
In a bowl, whisk together the soy sauce, water, brown sugar, and rosemary, then pour half the marinade into a resealable plastic bag. Add the chops, coat with the marinade, remove any excess air, and seal the bag. Set the remaining marinade aside, and refrigerate the marinating pork chops for at least 3 hours. Start your Pit Boss Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 350F. Lightly oil the grate. Remove the pork chops from the marinade, shake off the excess, and discard the marinade. Grill the pork chops until the pork is no longer pink in the center, while brushing occasionally with the reserved marinade, for about 4-5 minutes on each side, or until done. Remove the pork chops from the grill, and serve.