How to make it

1. https://www.youtube.com/watch?v=dGLDyEkXHks
2. Prepare the grill by heating one side to high and the other to low.
3. Whisk all marinade ingredients in a medium bowl. Place pork chops in a zip top gallon bag. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.  
4. Place the chops on the grill and grill for 5 minutes until you have a great grill mark. Baste then rotate a quarter turn after 4-6 minutes; this should create a nice crosshatch mark. Turn over then repeat the process. Baste every time you make a quarter turn.  
5. Start to take an internal temperature after both sides are seared and basted. If it does not reach 165°F, move the pork chop to the cooler side and close the lid to create a convection oven.  
6. The pork is ready when it registers 165°F on an instant-read thermometer. Combine the sauce mix ingredients to make hoisin mustard sauce and serve on the side for dipping. Enjoy!