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Grilled Marinated Pork Chops Recipe

Grilled Marinated Pork Chops Recipe photo by Taste of Home

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“I created this recipe several years ago,” relates Jill McDeavitt of Greybull, Wyoming. “Since then, my family always asks to have pork chops done this way.” With onion, basil, garlic and rosemary, they pack flavor in every bite.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Grilled Marinated Pork Chops Recipe

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

Yield: 4 Servings

15 10 25

Ingredients

1/4 cup tomato juice
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons canola oil
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)

Directions

In a small bowl, combine the first 15 ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side, or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts 1 pork chop equals 212 calories, 12 g fat (3 g saturated fat), 55 mg cholesterol, 550 mg sodium, 3 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Grilled Marinated Pork Chops in Light & Tasty April/May 2007, p32

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Grilled Marinated Pork Chops

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Reviewed on Feb. 18, 2012 by lurky27

Oh so good! We reserved the marinade for basting, but then forgot to use it as we were grilling. We used it as a dipping sauce instead and loved it!

~ Theresa

Reviewed on Apr. 22, 2011 by kcrain

I made these last night and they were fabulous! I did not have tomato juice on hand, so I drained the juice off of some salsa. I did not reserve any marinade (forgot) but they were still moist and so flavorful (marinated for 24 hours in refrigerator).

Reviewed on May. 24, 2010 by mjsflyboy

Made this Sunday, and everyone loved it! There were no leftovers and it was moist, and the explosion of flavors in your mouth made you want more. Served with fresh green beans and cowboy beans. Definitely will make again, can't think of anything to change because it came out perfect. Broiled for 5 minutes a side in the broiler.