Summer Grilled Pork Chops

This recipe originally called for 1 1/2 C. honey but that's a lot of expensive honey, so I did half honey, half brown sugar.  But feel free to use all honey if you'd like.

Summer Grilled Pork Chops

1 1/2 C. lemon juice
1 1/2 C. honey  (or 3/4 c. brown sugar, 3/4 C. honey)
2 Tbsp Worcestershire sauce
1 clove garlic, minced
1/4 tsp dried basil
4 pork chops
salt and pepper to taste

Mix the lemon juice, honey, Worcestershire sauce, garlic and basil together in a bowl .  Pour about half the marinade into a ziploc bag; place the pork chops in the bag.  Squeeze out the air, seal and refrigerate for at least 2 hours (overnight is best).  Refrigerate remaining marinade for basting.
Preheat grill for medium-high heat, and lightly oil the grate.
Remove the chops from the bag and season with salt and pepper, if desired.  Grill until the chops are browned and the meat is no longer pink inside, 20-25 minutes.
Baste frequently with the reserved marinade, being sure to let the mixture cook on to the chops.  An instant read meat thermometer inserted in to the center of a chop should read at least 145°F.

Recipe from allrecipes.com