Place pork chops into large zip-lock bag. Pour marinade over chops, seal bag, and make sure chops are evenly covered with sauce. Place bag on plate and refrigerate 4 to 24 hours. Be sure to flip bag over about halfway through marinating time.
When ready to start cooking, remove chops from refrigerator and let stand 10 minutes. Chop onion and mince peppers, set aside.
These can be pan fried, stove top grilled, or barbecued. Of course, being a Caveman and all, opt for the latter. Cook on a medium-high heat, taking care not to over-cook (4-5 minutes per side). If done right, the pork chops will be tender and flavorful. But, if over done they get tough and loose much of their delectability.
When done, remove from heat. Garnish with chopped green onion and minced peppers. Served here with Sauteed Asian Vegetables and Garlic Mashed Potatoes.