4-6 Pork Chops (I used bone in center cut pork chops)
salt and fresh cracked pepper
1/4 cup lemon juice (from 2-3 lemons) + a little zest
1/4 cup Olive Oil
3-4 cloves garlic, minced
1/2 teaspoon Italian seasoning (oregano, rosemary, basil or thyme will work as well)
2 tablespoons Soy Sauce (I use low sodium)
Instructions for Grill:
In a medium bowl, mix lemon juice, olive oil, minced garlic, Italian seasoning and soy sauce together. Pour marinade over pork chops in a large zip top bag or covered baking dish and place in the refrigerator for 1-4 hours.
Lightly oil the grill grate. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
Grill pork chops for 3 minutes per side on high heat, move to low heat side basting frequently with boiled marinade, until done when the juices run clear or register at 145 on a thermometer. Let meat stand for 5 minutes before serving.
Instructions for Stove top:
Heat a heavy skillet over medium-high heat. Add 2 tablespoons oil and let heat up, but not smoke.
Shake off or pat pork chops with paper towel to remove excess marinade. Place pork chops in skillet and cook about 4 minutes then turn and let cook till internal temperature of 145 or the juices run clear. Let rest about 5 minutes before serving.
Instructions for oven:
Preheat oven to 375 degrees F. Heat a heavy oven safe skillet over medium-high heat. Add 2 tablespoons oil and let heat up, but not smoke.
Shake off or pat pork chops with paper towel to remove excess marinade. Sear each side of chops for at least a couple minutes on each side (until brown on both sides, for flavor and color then)
Transfer to oven and cook until internal temperature reaches 145 degrees or the juices runs clear, about 25 minutes for a thick pork chop.