Gather all ingredients.

Pierce pork chops on both sides with a fork.

Whisk soy sauce, brown sugar, lemon juice, oil, ginger, and garlic powder together in a bowl.

Reserve about 1/4 cup marinade for basting; pour remaining marinage into a resealable plastic bag. Add pork chops to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.

When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove pork chops from marinade and shake off excess. Discard remaining marinade.

Cook pork chops on the preheated grill, basting often with the reserved marinade, until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).