- 4 boneless pork chops
- 1/2 cup lemon juice
- 1/2 cup Worcestershire sauce
- 1/2 cup vegetable oil
- 1 tablespoon minced garlic (optional)
- Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the pork chops from the marinade directly to the grill. Discard the marinade.
- Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).