Trim desired amount of fat from pork chops. (If you like keeping some fat on, cut a few slits in the fat to prevent the edges of the pork chops from curling up when they cook.)

If you're using extra-thick pork chops, don't skip the step of pounding the pork chops with a meat mallet (affiliate link) or something heavy until they're about ½ inch thick. (The pork chops will spring back a bit when they cook, but the pounding is still worth it!)

Whisk together lemon juice, olive oil, Worcestershire Sauce, dried sage, garlic powder, onion powder, Penzey's Pork Chop Seasoning, and fresh-ground black pepper to make the marinade.

Put pork chops into a Ziploc bag or glass or plastic container with a snap-tight lid and let them marinate 8-10 hours in the fridge, or longer is okay.

When you're ready to cook, drain pork into a colander place in the sink and let the marinade run off while you preheat grill to high heat. (I catch the marinade in a bowl and discard so it doesn't go down my drain.)

Turn heat to medium high when you put pork on the grill.

If you want grill marks, lay pork chop on an angle to the grill grates and cook about 3-4 minutes (check to see if you have grill marks).

Then rotate the pork chops so they're going the opposite way and cook about 3-4 minutes more, or until you see criss-cross grill marks.

Turn pork to the second side and cook 3-4 minutes more, or until pork reaches 145F/65C when you test with an Instant Read Meat Thermometer. (affiliate link)

I like to put pork chops on a plate and cover with foil and let them rest at least 5 minutes, but that's probably optional.

Serve hot.