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In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Greek oregano, garlic, and black pepper.
Trim most of the visible fat from pork chops and place in large Ziploc bag or flat glass dish.
Pour marinade over pork chops and marinate in refrigerator for 4-8 hours, turning a few times if you’re home.
To cook, remove pork chops from refrigerator and let come to room temperature while you pre-heat gas or charcoal grill, Stovetop Grill Pan or George Foreman Grill to medium-high heat.
Preheat outdoor grills about 10 minutes. George Foreman grill or stove-top grill pan only needs to be preheated about 4 minutes.
For criss-cross grill marks, place pork chops on a diagonal to the grill grids, rotating when the first set of grill marks start to show.
Pork chops will take about 10-12 minutes to get done on an outdoor grill or stove-top grill pan, and about 5-6 minutes on a George Foreman grill which cooks both sides at once.
The best way to tell they’re done is when an Instant-Read Meat Thermometer shows the pork has reached an internal temperature of at least 145F/62C.
Pork chops should feel firm (but not hard) to the touch and look slightly browned when done.
Serve hot.