Trim fat from chops; set aside.
Position knife blade in mini-food processor bowl; add gingerroot and next 4 ingredients. Process 10 seconds or until smooth, scraping sides of processor bowl once. Pour into a heavy-duty, zip-top plastic bag. Add chops; seal bag, and shake until chops are well coated. Marinate in refrigerator at least 4 hours, turning bag occasionally.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chops on rack; grill, covered, 5 minutes on each side or until done.