Barbecued Pork Chops with Rosemary Lemon Marinade Recipe

Barbecued Pork Chops with Rosemary Lemon Marinade Recipe photo by Taste of Home

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When it comes to cooking, I'm not "chicken" about experimenting—I discovered this mouthwatering 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.—Peggy Gwillim, Strasbourg, Saskatchewan

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Barbecued Pork Chops with Rosemary Lemon Marinade Recipe

Prep: 10 min. + marinating Grill: 15 min.

Yield: 4 Servings

10 15 25

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 bone-in pork loin chops (1 inch thick)

Directions

In a small bowl, whisk garlic, lemon juice, peel, 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, turning occasionally. Cover and refrigerate remaining marinade.
Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 4-5 minutes per side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 4 servings.

Diabetic Exchanges: 2-1/2 protein; also, 171 calories, 43 mg sodium, 99 mg cholesterol, 3 gm carbohydrate, 17 gm protein, 10 gm fat.

Originally published as Barbecued Pork Chops with Rosemary Lemon Marinade in Country Woman January/February 1990, p33