6pork chops 1-inch thick, boneless, about 2 1/2 lbs
1tspdried marjoramheaping, finely ground, see note
1tspblack pepper finely ground, see note
1tspdried coriander finely ground, see note
Rub the pork chops with Worcestershire sauce and let sit for about 15 minutes while you are starting your grill. Dry the meat with a paper towel, then evenly apply the salt, sugar, spices and the garlic.
Now, place the chops on preheated grill/smoker and smoke over indirect heat at about 200F-225F for about an hour to 1 ½ hours, until the internal temperature of the pork chops reaches 130F.
Move the pork chips over to direct heat and sear over high heat on both sides until the internal temperature reaches 145F.
Remove the chops from the grill/smoker, cover with foil and let rest for 5 minutes before serving.
I find that the easiest way to make finely ground spices is to put the salt, pepper, coriander and marjoram in mortar and pulverize them with a pestle. This is very easy to do and takes less than 20-30 seconds.