Marinate the Pork Chops:

In a mixing bowl, whisk together the vegetable oil, Worcestershire sauce, soy sauce, lemon juice, brown sugar, garlic powder, and black pepper until well combined.

Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring they are thoroughly coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and tenderize the meat.

Prepare the Peppercorn Sauce:

In a saucepan over medium heat, toast the cracked black peppercorns for about 1½ minutes to release their aroma.

Add the butter to the saucepan and let it melt completely.

Pour in the red wine and cook until the alcohol evaporates, approximately 2-3 minutes.

Stir in the brown gravy and let the mixture simmer gently until fully blended and heated through. Keep the sauce warm on low heat.

Grill the Pork Chops:

Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). Ensure the grates are clean and lightly oiled to prevent sticking.

Remove the pork chops from the marinade, allowing any excess to drip off. Season both sides lightly with salt. Discard the remaining marinade.

Place the pork chops on the preheated grill. Cook for approximately 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness.

Once cooked, transfer the pork chops to a plate, tent with aluminum foil, and let them rest for about 5 minutes to retain their juices.

Arrange the rested pork chops on serving plates. Generously spoon the warm peppercorn sauce over each chop.

Pair with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad, to complete the meal.