In a medium bowl, combine the corn oil, balsamic vinegar, Worcestershire sauce, soy sauce, and brown sugar, whisking until the sugar dissolves completely. Add the black pepper, onion powder, minced garlic, and freshly grated ginger, stirring well to combine all aromatics evenly throughout the liquid. I find that grating ginger fresh rather than using jarred makes a noticeable difference in the marinade's brightness and authenticity.

Place the 1.5 lb pork chops in a shallow dish or large zip-top bag and pour the marinade from Step 1 over them, making sure each chop is well coated. Let the pork marinate for 15 minutes at room temperature while you prepare your grill. This short marinating time is perfect for weeknight cooking—long enough to infuse flavor but quick enough to keep dinner on schedule.

While the pork is marinating, heat your grill to medium heat (around 375-400°F if using a gas grill). Once the grill is hot, lightly oil the grates to prevent sticking. Remove the pork chops from the marinade and let excess liquid drip back into the bowl; reserve any remaining marinade to brush onto the chops during cooking for extra flavor.

Place the marinated pork chops directly on the preheated grill and cook for 6-7 minutes on the first side without moving them, allowing a golden crust to develop. Flip the chops and cook for another 6-7 minutes on the second side. Brush the chops with reserved marinade during the final 2 minutes of cooking for a glossy, caramelized finish. Use an instant-read thermometer to check for doneness—the internal temperature should reach 145°F for food safety while keeping the meat juicy.

Transfer the grilled pork chops to a clean cutting board or serving platter and let them rest for 2-3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and succulent. Top with sliced green onions just before serving for a fresh, oniony finish that contrasts beautifully with the rich, caramelized glaze on the chops.