“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.
- 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)
- 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.
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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