1/3 c. firmly packed brown sugar
3 tbsp. cider vinegar
2 tsp. Worcestershire sauce
4 loin or shoulder pork chops, cut 1 1/4" - 1 1/2" thick

In small bowl stir together brown sugar, vinegar, mustard and Worcestershire sauce. Place chops in baking dish and with fork pierce each chop on both sides; brush with half of marinade. Cover and refrigerate 2 hours. (If time is short, use marinade to baste chops while broiling.) About 20 minutes before serving, remove chops from refrigerator. Heat grill or broiler. Cook chops about 4" from heat source, basting occasionally with remaining marinade, 8 to 10 minutes. Turn and cook 8 to 10 minutes longer until fully cooked.