1/4 cup lemon juice, fresh if possible
3 tablespoons soy sauce
1 tablespoon olive oil, or vegetable, but not corn (as it is sticky)
3/4 tablespoon brown sugar
1/4 teaspoon fresh rosemary, chopped
1/2 teaspoon salt (kosher)
1/4 teaspoon black pepper
4-6 Pork chops (Go for bone in, 3/4 inch thick. )
Mix together all the ingredients, except the pork chops.
In a plastic bag, such as a ziplock, put in the pork chops and cover with the marinade. Try to get as much air out of it as possible, and then smush it around, turning it a few times to get all the pork covered and the marinade distributed as evenly as possible. Stick it in the refrigerator for about 30 or so minutes, but no more than 4 hours. Don’t do this over night or the pork will be inedible.
About 40 minutes before you are ready to cook the chops, take out of the refrigerator and bring up to room temp.
If using a broiler, turn it to highest setting. Put the oven rack at the second place down (not the top place just under the broiler), about 6-8 inches below the heating element. I use either the broiler pan that usually comes with the oven, or a grill pan (as shown).
Heat the pan for about 2 minutes, and then place the pork chops in the pan. Turn the broiler heat to low-medium and cook for about 6-7 minutes, and then turn. Cook for about 4 more minutes, or until the pork chops are no longer pink inside, yet still juicy. This will depend a lot on the thickness of your chop, if bone is left in, the age of the chop, and your oven.
If using a gas grill, cook over direct high heat for about 5 minutes or so. Turn once, at the 3 minute mark, then move the pork chops to indirect heat and cook about 7-9 more minutes.