Whisk together the soy sauce, pineapple juice, brown sugar, Worcestershire sauce, vinegar, canola oil, onion powder, red pepper flakes, garlic, and ginger in a dish large enough to hold the pork chops in a single layer. Stir the marinade until the sugar dissolves. Transfer 1 cup of the marinade to a saucepan, cover, and refrigerate. Add the pork chops to the marinade in the dish, cover, and refrigerate for 30 minutes to 3 hours, turning the chops from time to time. (Don't marinate the chops any longer or they will become mushy.)
Preheat the grill to medium heat.
Remove the chops and the saucepan with the marinade for the glaze from the refrigerator. Heat the glaze in the saucepan over medium heat. To make a slurry, dissolve the cornstarch in the cold water in a small bowl. Whisk the slurry into the hot glaze. Place the pork chops on the grill and discard the marinade from the baking dish. Grill the chops on both sides, brushing them frequently with the glaze until cooked through, 6–8 minutes.
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