Sweet-n-Sour Sauce for Pork Chops

Ingredients:
4 Porkchops - for more increase the recipe accordingly.
3 T Brown Sugar
1/3 C Vinegar
1/3 C water
1 T Worchestershire Sauce
1 T Soy Sauce
Onion powder
Marinate the chops for a few hours in the refrigerator. I prefer to marinate the chops for a minimum of 12 hours, and better flavor if left overnight. I use 2 forks to fork/perforate the chops to get the marinade infused into the meat better. Also turn or stir the chops to get a better distribution of the marinade while it is marinating.
Grill the pork chops over a low heat or coal bed, while basting with sauce

Background
This is a recipe that was given to me by a family that I worked for while in college on their Wheat Harvest Crew, and is one of my favorites for the grill. All the cooking on harvest was done on the grill to keep the heat out of the camper.

Science
A marinade must have an acidic base such as wine, citrus juice or vinegar-acetic Acid. The natural acid in these breaks down the protein in the meat and tenderizes it and at the same time enhancing the flavor.
http://good-grillin.com/marinades.aspx

Soy sauce is one of the world's oldest condiments and has been used in China for more than 2,500 years. It is made from fermenting a mixture of mashed soybeans, salt, and enzymes. It is also made artificially through a chemical process known as acid hydrolysis.
http://www.madehow.com/Volume-3/Soy-Sauce.html

Worcestershire Sauce is one of those ingredients that are often used in barbecue but seldom understood by cooks. Worcestershire Sauce, such as Lee & Perrins, is as little understood as it is so often used. It did not exist at the time of the Europeans "discovery" of barbecue or at the founding of the United States, so it cannot be said to be an original part of barbecue, at least in its commercial form as sold today.
http://old.cbbqa.org/articles/WorcestershireSauce.html