OK... you lucky people with grills (no longer have, as I moved from my home to apt)... is it possible to do this either stove top or slow cooker? Has fantastic ingredients. KNOW grilling has to be perfection - but please, is there another way to do this?

An indoor grill (such as a George Foreman Grill) would probably work just fine. They're also extremely handy for cooking during the hot months, since they cook very fast and don't heat up the kitchen.

FABULOUS! But, with so little liquid in the marinade... how did you have any left over to "slop" on the chops? I've made these twice now, and we love them.

Cindy, It is fine to baste (or slop) with marinade as long as you are going to continue to cook the meat, which is cooking the marinade as well. I would never use the marinade right before removing from the heat, or use it after you are done cooking, but as long as you are still cooking whatever meat it is , it will be fine.

Dave, wouldn't you be afraid to use the 'used' marinade sauce for "slopping" ?? I've read that you have to boil marinade for about 10 minutes if it has had raw meat in it to kill any bacteria (or whatever it has) from the raw meat. I would preserve some of the sauce just for 'slopping' so no raw meat has been in it to be safe. Or make a separate batch, perhaps. I guess I'm just a nut about making sure meat is handled and cooked properly so nobody gets sick. Didn't mean to offend anyone.

Make this marinade and soak them chops..two hours later grill them on charcoal slop em with the sauce as they stay moist then brown em up an have a bit of balsamati rice steamed with red green peppers, asparagus heads Yum !!