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Moist Herbed Pork Chops

 Moist Herbed Pork Chops
I found a pork recipe in a newspaper many years ago, but I lightened it up quite a bit. This version is so tasty that I use it for weekend company as well as weeknight dinners. -Linda Austin of Fayetteville, Arkansas
4 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 1 cup unsweetened pineapple juice
  • 2/3 cup dry white wine or chicken broth
  • 2 tablespoons brown sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried rosemary, crushed
  • 4 bone-in center-cut pork loin chops (3/4 inch thick and 7 ounces each)


  • In a large bowl, combine the first five ingredients; stir until sugar
  • is dissolved. Pour 1-1/2 cups 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 237 calories, 9 g fat (3 g saturated fat), 87 mg cholesterol, 65 mg sodium, 5 g carbohydrate, trace fiber,

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Moist Herbed Pork Chops (continued)

Nutritional Facts: 31 g protein. Diabetic Exchange: 4 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.