4 boneless pork chops
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon paprika
1/2 teaspoon garlic paste
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon rosemary
Kosher salt
Freshly ground black pepper
Preheat a grill (if outdoors) or grill pan (if indoors) to medium-high heat.
In a small bowl, combine all ingredients except for the pork chops. Mix until a paste forms.
In a large, gallon-size plastic zipper bag, combine the pork chops and seasoning marinade. Securely close the bag, and massage the marinade into the meat for 1-2 minutes. If possible, allow to sit in the fridge for up to 1 hour.
When ready to cook, remove pork chops from the bag and shake off excess marinade. Discard the marinade.
Sprinkle each side with salt and pepper immediately before grilling.
Cook the chops on the preheated grill about 4-5 minutes on each side to create grill marks. Grill until chops are fully cooked. Avoid overcooking; pork can dry out easily.
Remove the pork from the grill, and set aside to rest for 5-7 minutes.
Garnish with a few more cracks of fresh black pepper, and serve individually with a salad or side of roasted vegetables.