Tender Grilled Pork Loin Chops

Combine honey, soy sauce, Worcestershire sauce, brown sugar, minced garlic, ketchup, grated ginger, onion powder, cinnamon, and cayenne pepper in a bowl to create the marinade. '.

Transfer half of the marinade mixture into a large, resealable plastic bag; add the pork chops and coat them evenly with the marinade. Remove any excess air from the bag before sealing it tightly. Refrigerate the marinated pork chops for 4 to 8 hours, turning them occasionally in the bag. '.

Reserve the remaining marinade mixture in the original bowl and refrigerate it until needed. '.

Preheat an outdoor grill to medium heat, then lightly brush the grill grates with oil. '.

Remove the pork chops from their marinade and gently shake off any excess. Discard the used marinade bag and proceed with grilling the pork chops on the preheated grill. Baste the chops with some of the reserved marinade while they're grilling, ensuring they're browned on both sides and cooked through. Use a meat thermometer to check the internal temperature of the thickest part of the chop; it should read at least 145 degrees F (63 degrees C). Grill for 8 to 10 minutes per side, or until the desired level of doneness is achieved. '.

Transfer the remaining reserved marinade to a saucepan and place it over medium heat. Bring the mixture to a boil, then reduce the heat to a simmer and cook until it's slightly thickened, stirring constantly. Serve the sauce alongside the grilled pork chops.