I like to marinate in a mix of soy sauce, garlic, chopped fresh ginger, and a bit of sesame oil for a couple of hours. Then either grill or coat in cornstarch and pan fry. The cornstarch makes a very light, but very crispy crust.
I would brine the chops first for a couple of hours or overnight. Since it is peach season I have been making a relish and baste with some of the juice from the relish. Salt, pepper and maybe a little smoked paprika for color.
Let's say you are grilling over real wood (maybe you are not) but I like to let the smoke do the talking. Rub the meat with salt, pepper a little bit of sage and go.
Here's a good one from marthastewart.com:mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).
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