Beer tenderizes and adds a pleasant tang to marinated pork chops without being as biting as lemon juice. But take note: beer’s characteristic bitterness increases as the liquid cooks, so don’t reduce it too much, and avoid using very hoppy India pale ales in boiled-down sauces or marinades.
To make marinade: Combine all ingredients except the pork chops in a saucepan. Simmer the mixture until it is reduced to about 1 1/3 cups. Let cool to room temperature.
Combine pork chops and marinade in a shallow glass baking dish that’s just large enough to hold the chops. Turn the chops to coat them thoroughly. Cover, place in refrigerator and let marinade 8 or more hours. If possible, turn them several times during the time they marinate.
Drain marinade into a saucepan and boil it 5 minutes (to kill any bacteria). Prepare an outdoor grill (if using charcoal, heat the briquettes until glowing). Heat the grill rack, brush it with a little oil, and place meat on it. Grill 4 inches over the heat until chops are just cooked through, about 8 minutes per side. Baste them with some of the marinade during the last 5 minutes of cooking time. (Alternatively, the pork chops may be cooked on the rack of a broiler pan under a preheated broiler.)
Let pork chops stand 5 minutes before serving, to let the juices settle throughout the meat.