Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, tomato sauce, ginger, onion powder, cinnamon and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag then place the pork chops into the marinade. Squeeze the air out of the bag then seal. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
Preheat a barbecue for medium heat then lightly oil the grate.
Remove the pork chops from the plastic bag then shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Barbecue chops on the preheated barbecue, basting with the reserved marinade until meat is browned, no longer pink inside, 8 to 10 minutes per side.
Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil then reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.
Teriyaki sauce can replace the Worcestershire sauce with equally great results.
If thick enough, the chops can be cut into kebab sizes and marinated in the fridge for about two hours. Put on skewers with veggies of choice then turn and baste as needed on a medium-temperature barbecue until done.