For the marinade, add all ingredients except pork chops to a blender and puree. Put pork chops in a resealable plastic bag, pour in marinade, press air out and refrigerate for at least 2 hours. Turn pork chops over after 1 hour.
For the glaze, add all ingredients except cilantro to a small saucepan. Heat until sauce gets to a light boil then simmer for 4-5 minutes or until it thickens slightly. Set aside to cool. Whisk in cilantro.
Set up grill to cook on medium high. You should only be able to hold your hand near the grates for 2 or 3 seconds. Oil the grates, then put on pork chops. cook for 3 minutes, then give a quarter turn to develop nice grill marks. Cook for another 3 minutes then turn over and glaze with the sauce. Cook for 4 more minutes or until internal temperature is 145 degrees.