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In a large bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, salt, onion powder, garlic powder, pepper, ground mustard and dried oregano. Add the pork chops to the marinade and turn to coat them. Cover and refrigerate the pork for at least eight hours or overnight. Editor's Tip: You don't want to marinate the pork chops longer than 24 hours, otherwise the acid from the lemon juice will start to break down the proteins of the meat. This will make them mushy once cooked. Even a few hours will impart flavor if you don't have eight hours to marinate the chops.
Drain the pork and discard the marinade. Grill the chops, covered, over medium heat, or broil them 4 inches from the heat until a thermometer reads 145°F, about four to five minutes per side. Let them stand for five minutes before serving them. Serve the grilled pork with lemon wedges.