1/2 cup Worcestershire sauce
1/4 cup minced fresh parsley
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 pieces boneless pork chops

1. Begin by putting the first 8 ingredients in a large bowl or pan and blend them together well.
2. Add pork chops to the bowl, turn then once or twice to make sure each one is completely coated by the mixture. Cover the bowl and place in the refrigerate for eight hours or overnight.
3. You could also choose to place these ingredients in a resealable storage bag with a zipper-like closure. Once the chops are in and the bag zipped closed, massage the bag to rub the spices into the chops. Place the bag on a small tray to keep the fridge safe for any leaks.
4. When are are ready to cook, get the grill set up and, if using charcoal, light the fire to let the charcoal reach a medium high temperature and remove the pork chops from the marinade.
5. Drain and discard the excess marinade. You can rinse the meat if you would like to remove any excess salt from the pork chops. However, leaving the marinade on will give your meat a nice, caramelized glaze.
6. Place the chops onto a medium hot grill and close the lid. Let them cook for 10 to 15 minutes then flip them over, cooking them for another 10-15 minutes of the other side.
7. Check the thickest one with an instant meat thermometer while it's still on the grill. The pork chops are done when the temperature reaches 145 degrees.
8. Let the meat rest for 5 minutes before serving.

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