Grilled Boneless Pork Chops with Lemon, Garlic, and Sage

Ingredients

• 4 thick boneless pork chops
• 2 – 3 T fresh squeezed lemon juice, see notes
• 1/4 cup olive oil
• 1 tsp. rubbed sage
• 2 tsp. garlic powder
• 2 tsp. onion powder
• Fresh ground pepper to taste

Directions

1. Cut away as much fat from the pork chops as you like. Slip each chop into a Ziploc bag, working one at a time, and flatten it with a meat mallet or another heavy tool until it is roughly 1/2 inch thick.
2. In a bowl, whisk the lemon juice, olive oil, sage, garlic powder, onion powder, and freshly ground black pepper until the marinade is blended.
3. Place the pork chops in a Ziploc bag, or use a glass or plastic container with a tight-fitting lid. Pour in the marinade, refrigerate, and leave the pork to soak for 8-10 hours, or longer if needed. If you are planning to grill after work, you can trim the chops the night before, then mix the marinade in the morning, add it to the pork, and let everything chill all day.
4. When it is time to cook, transfer the pork to a colander set in the sink so the excess marinade can drip away while the grill heats to high.
5. As soon as the pork goes on the grill, lower the heat to medium high.
6. For grill marks, set each chop diagonally across the grates and cook for about 3-4 minutes, checking to see whether marks have formed.
7. Turn the chops so they sit on the opposite diagonal, then cook another 3-4 minutes, until the markings form a crisscross pattern.
8. Flip the pork over and grill the other side for 3-4 minutes, until an Instant Read Meat Thermometer shows 145F/65C.
9. Serve the pork while it is hot.