1teaspoonsteak seasoning, such as Montreal Steak Seasoning or see the note to make your own
Mix olive oil, soy sauce and steak seasoning together in a small bowl.
Add the pork chops to a large ziploc bag or flat dish and pour the marinade ingredients over the top. Refrigerate and marinade for at least 3 hours and up to 24 hours.
Heat a charcoal or propane grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until an instant-read thermometer registers between 145 and 155 degrees F.
Remove the chops from the grill, tent them with foil, and allow them to rest for 5-7 minutes. Slice the chops across the grain and serve.
Steak Seasoning: here's an easy and delicious copycat recipe for the Montreal Steak Seasoning: 2 tablespoons paprika, 2 tablespoons freshly ground black pepper, 1 tablespoon kosher/coarse salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon coriander, 1 tablespoon dill, 1/2 tablespoon crushed red pepper flakes. Combine all the spices together and store in an airtight container.Pork: this recipe is quite adaptable - bone-in pork chops would probably work as well; I just prefer boneless. If you pork chops are over an inch thick, I'd suggest slicing them in half to form two thinner pork cutlets.Marinade: the marinade doesn't make very much so if you like a heavier application of marinade to pork chop ratio - simply double the marinade ingredients.