Sweet Mustard BBQ Pork Chops

1. Combine brown sugar/honey, dijon mustard, lemon juice, soy sauce and garlic in a bowl. Stir until sugar dissolves.
2. Place pork chops in a large resealable plastic container or bag. Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (we typically marinate overnight), shaking the container or turning the bag occasionally.
3. Prepare the barbecue (medium-high heat). Sprinkle pork chops with fresh cracked pepper.
4. Grill pork chops until an instant-read thermometer inserted into the center of the chops registers 145°F to 150°F, about 5–7 minutes per side, brushing with leftover marinade and moving chops to the cooler part of the rack if burning.
5. Transfer chops to a platter. Cover with foil and let stand 5 minutes. Serve.