ROSEMARY-LEMON BARBEQUED PORKCHOPS

Ingredients

4 garlic cloves, minced
1 cup lemon juice
Grated peel of 1 lemon
4 tablespoons olive oil
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
4 (1-inch thick) pork chops

Preparation

Whisk together first seven ingredients. Place pork chops in a large zippered plastic bag. Pour half of marinade into bag and seal; reserve remaining half of marinade. Refrigerate at least 2 hours or overnight, turning occasionally. Remove chops from marinade and grill over medium coals about 6 minutes per side or until thoroughly cooked, brushing occasionally with remaining half of marinade.