I love the fresh taste of lemon, but it occurred to me that I never use it in my pork. I figured it was about time!
Zest of one lemon
Juice of one lemon
Lemon, cut into chunks
(...essentially, just obliterate a lemon)
1 tsp black pepper
3 boneless porkchops
Combine all ingredients in a sealed bag/container and refridgerate for at least 6 hours. Grill pork as desired, or approximately 4 minutes per side on high heat.
We had it with Italian bok choy, but it would be great with a green salad. Especially one with tahini lemon dressing!