Tuesday, February 1, 2011

Pork Chops with Lemon and Rosemary

(Adapted from Taste of Home)
  • 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 pork chops (1-inch thick) ***I used 8 1/2 inch thick chops)


  • 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. Cover and refrigerate remaining marinade, turning occasionally.
  • Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 6 minutes per side or until juices run clear. ***Adjust grilling time if you are using thinner chops.***

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