Step 1

Whisk together brown sugar, rosemary, oil, soy sauce, Worcestershire sauce, vinegar, thyme, mustard, crushed red pepper, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper in a medium bowl until well combined. Transfer mixture to a large baking dish or a large ziplock plastic bag; add pork chops (and seal bag, if using), and gently massage to completely coat pork. Cover baking dish with plastic wrap (or lay sealed bag flat on a baking sheet), and let pork chops marinate at room temperature 1 hour, flipping pork halfway through marinating time.

Step 2

Meanwhile, preheat grill to medium-high (400°F to 450°F). Remove pork from marinade, and gently brush off large solids; discard marinade and solids. Pat pork dry using paper towels; sprinkle evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.

Step 3

Place pork on oiled grates; grill, uncovered, until chops are deeply caramelized and lightly charred and a thermometer inserted into thickest portion of meat registers 135°F, 4 to 5 minutes per side. (Alternatively, heat a lightly-oiled grill pan over medium-high. Place pork on pan; cook until chops are deeply caramelized and lightly charred and a thermometer inserted into thickest portion of meat registers 135°F, 4 to 5 minutes per side.) Transfer pork to a large platter; let rest 5 minutes. Serve.