Barbecued Pork Chops with Rosemary Lemon Marinade
Country Woman
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When it comes to cooking, I'm not "chicken" about experimenting—I discovered this mouth-watering marinade in a poultry cookbook and decided to try it with pork chops. My family's glad—it's become a favorite!
Don't be bashful about basting a pork roast or ribs with the marinade, either...I did, and I discovered two more family-favorite taste treats.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 15 min.
Ingredients:
- 2 garlic cloves, minced
- 1/2 cup lemon juice
- 2 teaspoons grated lemon peel
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried basil
- 1/8 teaspoon lemon-pepper seasoning
- 4 pork chops (1-inch thick)
Directions:
In a small bowl, whisk garlic, lemon juice, rind, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade, turning occasionally.
Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 6 minutes per side or until juices run clear. Yield: 4 servings.