Grilled Boneless Pork Chops with Lemon, Garlic, and Sage

Directions

Trim desired amount of fat from pork chops. Put pork chops one at a time into a Ziploc bag and pound with a meat mallet or something heavy until they’re about 1/2 inch thick. Whisk together lemon juice, olive oil, sage, garlic powder, onion powder, and fresh-ground black pepper to make the marinade. Put pork chops into a Ziploc bag or glass or plastic container with a snap-tight lid and let them marinate 8-10 hours in the fridge, or longer is okay. When you’re ready to cook, drain pork into a colander place in the sink and let the marinade run off while you preheat grill to high heat. Turn heat to medium high when you put pork on the grill. If you want grill marks, lay pork chop on an angle to the grill grates and cook about 3-4 minutes . Then rotate the pork chops so they’re going the opposite way and cook about 3-4 minutes more, or until you see criss-cross grill marks. Turn pork to the second side and cook 3-4 minutes more, or until pork reaches 145F/65C when you test with an Instant Read Meat Thermometer. Serve hot.