Author: Fearless Cooking for Men by Michelle Evans
Ingredients
8 pork chops, 1-inch thick *
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf, crumbled
1 teaspoon salt
Freshly ground black pepper, to taste
1 clove garlic, crushed
2 Tablespoons lemon juice
4 Tablespoons vegetable or canola oil
Instructions
Place pork chops in a nonreactive pan to fit chops. Whisk together all remaining ingredients and pour over chops. Turn chops to completely cover both sides of all chops with marinade. Cover and refrigerate overnight or at least 6 hours, turning chops several times while marinating. Grill over hot coals until chops are browned on each side and a slight pink remains. Time depends on thickness of chops, but do not overcook.
* Note: Bone-in chops have the most flavor. I don't use 8 regular sized chops, instead we grill up to four large and thick bone-in chops.
Recipe by The Culinary Cellar at https://theculinarycellar.com/pork-chops-fathers-day/