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Grilled Marinated Pork Chops

“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.

4 ServingsPrep: 15 min. + marinating Grill: 10 min.

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,

2 of 2

Grilled Marinated Pork Chops (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.