1/3 cup / 85 ml lemon juice (1 large or 2 medium lemons)
1/4 cup / 65 ml olive oil
3/4 tsp salt
1/4 tsp black pepper
4 pork chops bone in , 2cm / 4/5" thick about 280g/9 oz each (Note 2)
Oil , for cooking
Whisk Marinade ingredients in a bowl (or ziplock bag). Add pork. Marinade for 1 hr minimum, 3 hours ideal, 12 hours max (Note 3).
Take the pork out of the fridge 20 minutes before cooking.
Shake excess marinade off (but don't wipe dry) and cook using preferred method. Pictured in post served with Minted Yoghurt - see notes!
Brush grills / plate with oil and heat on high until smoking.
Place pork on grills and cook the first side for 4 minutes until it is nicely charred. Turn and cook the other side for 3 minutes. Turn the porks on their side to briefly sear the fat side. Transfer to plate, rest for 3 - 5 minutes then serve.
Heat skillet with about 1 tbsp oil over high heat. Add pork and cook for 1 minute, then turn DOWN slightly to medium high. Cook for another 3 minutes, then turn and cook the other side for 3 minutes. Turn the porks on their side to briefly sear the fat side