Place the thin pork cutlets in a large, shallow dish or a zip-top bag. If your pork chops are too thick, pound them down to about 1/4-inch thickness using a meat mallet so they cook quickly and evenly.

In a small bowl, whisk together the minced garlic, dry white wine, olive oil, smoked paprika, sea salt, black pepper, and torn bay leaf to create the traditional Portuguese marinade.

Pour the marinade over the pork, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the savory flavors to deeply penetrate the meat.

Preheat your outdoor barbecue grill or a cast-iron grill pan over medium-high heat. Lightly oil the grates or pan to prevent the lean pork from sticking.

Remove the pork from the marinade, gently shaking off any excess liquid and discarding the remaining marinade. Grill the cutlets for 3 to 4 minutes per side, until they develop a rich, charred crust and are completely cooked through.

Transfer the barbecued pork to a serving platter and let it rest for about 3 minutes to retain its juices. Squeeze fresh lemon juice over the top, garnish with chopped parsley, and serve immediately alongside crispy potato wedges.