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Barbecued Pork Chops with Rosemary Lemon Marinade

 Barbecued Pork Chops with Rosemary Lemon Marinade
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, Saska
4 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 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)


  • 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.
Nutritional Facts:Diabetic Exchanges: 2-1/2 protein; also,

2 of 2

Barbecued Pork Chops with Rosemary Lemon Marinade (continued)

Nutritional Facts: 171 calories, 43 mg sodium, 99 mg cholesterol, 3 gm carbohydrate, 17 gm protein, 10 gm fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.