Adjust marinade ingredients accordingly to make more than 2 pork chops or for pork tenderloin.
This marinade is amazingly delicious.
3 Tbls. olive oil
2 Tbls. fresh lemon juice
2 cloves garlic, minced
1/2 t. dried thyme
1/4 t. dried rosemary
1/8 t. crushed red pepper flakes
3/4 t. salt
2 boneless or bone in pork chops or 1 pork tenderloin
In a small dish combine all marinade ingredients and mix well.
Place chops or pork tenderloin in a Ziplock bag or shallow glass dish. Pour marinade over pork, ensuring all sides are coated evenly. Cover and refrigerate for 2 to 18 hours.
PORK CHOPS: Preheat gas grill to medium-high heat (about 400-450 degrees). Place chops on grill and cook for about 4-6 minutes per side depending on thickness. Use a meat thermometer to ensure they reach an internal temperature of 145 degrees.
After grilling, let chops rest for 5 minutes before serving to redistribute juices.
PORK TENDERLOIN: Bake in 350 degree preheated oven for 45 minutes or until cooked through. Remove from oven and let stand 5 minutes before serving. Alternatively, you can also grill.