Grilled Lemon-Oregano Marinated Porterhouse Cut Pork Chops

Grilled Lemon-Oregano Marinated Porterhouse Pork Chops

1/4 cup neutral vegetable oil (rapeseed or canola are fine)

Juice of 1/2 lemon

4 cloves garlic, minced

1 tsp salt

1/4 tsp freshly ground black pepper

Generous handful of fresh oregano, crushed lightly

2 Porterhouse Cut, bone in, pork chops (at least 1 1/2 inches thick)

Wisk together the oil, lemon juice, salt and pepper, and stir in the garlic.  Place the chops and the oregano in a non-reactive dish and pour over the marinade.  Turn to coat.

Marinate at least two hours, turning occasionally.  You can marinate starting in the morning, but I wouldn’t do overnight.  The lemon juice does a bit of cooking.

Preheat your grill to high, and grill as if you were grilling steak—approximately 5 minutes per side, depending on the thickness of the cut.  My last chops I did 7 minutes on one side, and 5 minutes on the other.

These were so perfectly seasoned from the marinade that I didn’t even season with salt and pepper again before grilling.