Marinate the pork chops: Whisk the marinade ingredients in a small bowl until well combined. Put the pork chops in a large bowl or a baking dish, reserve 2 tablespoons of the marinade for later, and pour the rest of the marinade over the chops. Flip the pork chops a few times to evenly cover with the marinade, then let them rest while the grill preheats. (Or, put the chops in the refrigerator and brinerate for up to 4 hours, turning occasionally to coat with the brinerade.)For Better results let the chops mariante in a sealed bag for 6 hours. Use the dry rub if short on time. I always have that in my supplies and it is great on any meat. To get it ready just blend the ingredient with a whisk.

Build a small wood campfire and let it burn down to embers. Do not add your seasoning chips until you are just about to cook. Soak them in water for even more flavor.

Cook the chops: Flip the chops one more time in the baking dish to coat with the marinade, then put them on the grill over direct medium heat. (Keep the lid closed as much as possible while cooking.) Grill the chops until they have good grill marks on the bottom, about 2 minutes, then rotate them 90 degrees (don't flip the chops - just rotate them) and grill until they have a good crosshatch of grill marks on the bottom, about 2 more minutes.

At this point, the chops should be cooked through - they'll have gone from pink to white on the side that's been facing up the whole time. Remove them from the grill. (If you have thicker chops, and the top is not cooked through, flip them over and cook them for another minute.)

Glaze and serve: Remove the chops to a platter and pour the reserved marinade over the chops. Let rest for five minutes, then serve.