Combine the olive oil, minced garlic, Italian seasoning, lemon juice, salt, and pepper in a measuring cup; mix well.
Place the pork chops in a large zipper freezer bag. Pour the marinade over the pork chops and seal the bag. Flip the sealed bag over a few times to coat the pork with the marinade. Lay the bag flat on a plate so all the pork is covered and refrigerate for at least 30 minutes or up to 2 hours.
GRILL INSTRUCTIONS: Heat an outdoor propane grill to 400 degrees F. Remove the pork chops from the marinade and brush off the pieces of garlic. Discard the marinade.
Place the pork chops on the grill and close the lid. Cook for 3 minutes or until cooked with grill marks on the bottom, then turn. Cook for about 3 minutes more, or until the pork reaches 145 degrees F.
STOVETOP INSTRUCTIONS: Heat a cast iron grill pan over high heat. Place the pork chops on the pan, working in batches. Lower the heat just slightly and cook for 3 minutes or until cooked with grill pan marks on the bottom. Turn and cook for 3 minutes more or until the pork reaches 145 degrees F.
Nutritional information for this recipe is estimated and will vary depending on the size of the pork chop and amount of marinade remaining on the pork.