In a bowl, combine the soy sauce, water, and brown sugar, stirring until the sugar dissolves completely. This ensures even distribution and prevents grittiness. Stir in the minced garlic, finely chopped fresh rosemary, and ground black pepper. The marinade is now ready to infuse the pork with deep, savory flavors.

Reserve half of the marinade from Step 1 in a separate container and refrigerate it—this will be used for basting during grilling. Place the 4 bone-in pork chops in a resealable bag or shallow dish and pour the remaining half of the marinade over them, ensuring all surfaces are coated. Refrigerate for at least 3 hours, or up to overnight for deeper flavor development. I like to marinate for the full 3 hours minimum because it really allows the rosemary and garlic to penetrate the meat.

Preheat your grill to medium heat (around 375-400°F). While it heats, take the reserved marinade from Step 2 out of the refrigerator so it reaches room temperature. Once the grill is ready, lightly oil the grates to prevent sticking and ensure beautiful grill marks.

Remove the pork chops from the marinade (discard the used marinade) and place them directly on the prepped grill grates. Grill for 4 to 5 minutes on the first side without moving them—this creates a flavorful crust. Flip the chops and grill the other side for another 4 to 5 minutes. During the last 2-3 minutes of cooking, begin basting with the reserved marinade from Step 2, brushing it onto the chops several times. This creates a glossy glaze and intensifies the rosemary flavor. I find that basting toward the end prevents the sugars from burning while still giving you that caramelized coating.

Continue grilling and basting until the internal temperature of the thickest part of each chop reaches 145°F (use a meat thermometer to check). Once done, remove the pork chops from the grill and let them rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it tender and moist rather than dry.