There's nothing like a good pork chop on the grill, but when the weather outside is frightful (even though it's almost May!), you can still eat a delicious -- and perfectly tender -- pork chop cooked in a stovetop grill pan. This marinade is so delicious that every time I make these pork chops (whether on the grill or inside), I always wish I would have made more.
Gina C's Lemon Pepper Soy Sauce Marinated Pork Chops
Don't be scared off by the lemon pepper; it really adds a unique flavor in combination with the soy sauce.
1/3 cup reduced sodium soy sauce
1/2 cup water
1/4 cup vegetable oil
2 garlic cloves, minced
2 tablespoons lemon pepper seasoning
4 pork chops (I used boneless this time, but have used bone-in, thick, thin, whatever)
In a casserole dish, whisk together the first five ingredients. Add the pork chops and turn to coat.
Cover and place in refrigerator for at least 1 1/2 hours. When ready to cook, prepare grill or grill pan. Depending on thickness, cook pork chops 3-7 minutes per side. The internal temperature of the pork chops should register between 145 and 160 degrees (145 degrees for medium and 160 degrees for well done).
Serve immediately or wrap in foil until ready to serve. I like to serve these with a side of Peas and Bacon.
If you're lucky enough to have leftovers (we had one chop leftover), enjoy it as my mom and I did today, cut up in a tossed salad of lettuce, cucumbers, onions, vegetable oil, salt and pecorino romano cheese.