In a small bowl, combine tomato juice, chopped onion, minced fresh parsley, white wine vinegar, lemon juice, canola oil, Worcestershire sauce, minced garlic cloves, salt, dried basil, dried marjoram, dried thyme, crushed dried rosemary, pepper, and hot pepper sauce.

Pour 1/2 cup of the marinade into a large resealable plastic bag.

Add the pork chops to the bag.

Seal the bag and turn to coat the pork chops with the marinade.

Refrigerate for 8 hours or overnight.

Cover and refrigerate the remaining marinade for basting.

Drain and discard the marinade from the bag with the pork chops.

Moisten a paper towel with cooking oil and lightly coat the grill rack using long-handled tongs.

Grill pork chops, covered, over medium heat or broil 4-5 inches from the heat for 4-5 minutes on each side.

Baste frequently with reserved marinade while grilling.

Cook until a thermometer reads 145°F.

Let the meat stand for 5 minutes before serving.