In a large resealable bag, mix first eight ingredients. Add pork chops; seal bag and shake or turn to coat. Refrigerate 4-6 hours or overnight.
Remove chops from bag and discard extra marinade (or keep for basting).
Grill chops, covered, over direct heat on high 2 1/2 minutes on each side.
Allow pork chops rest for 3 minutes before serving.
Please don't overcook your pork. Grill it like a steak to get a tender, juicy product. Cook pork chops to an internal temperature between 145º F and 160º F, followed by a three minute rest (as stated above).
Find it online: https://livelaughrowe.com/grilled-greek-pork-chops-recipe/