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Monday, October 11, 2010

Grilled Rosemary Pork Chops



This past summer, I decided to try growing my own fresh herbs on my patio.  I was quite successful and am hoping to keep them alive indoors now that the temperatures are starting drop (or they should be once this warm spell is over).  Once I realized my herbs were thriving, I went on a search for recipes that used them.

These pork chops ended up being one of my go-to recipes during grilling season.  They are very flavorful and enjoyed by all.  If you marinate a few extra, these are a great addition to a salad the next day!


Grilled Rosemary Pork Chops

½ cup lemon juice
2 tbsp extra virgin olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh basil, chopped
2 cloves garlic, minced or 1 tbsp pre minced garlic
¼ tsp black pepper
4 pork chops, about 1 lb

Whisk together lemon juice, olive oil, rosemary, basil, garlic, and pepper.  Place pork chop in a gallon ziplock bag.  Pour marinade over pork chops.  Seal and refrigerate at least 4 hours or overnight.  Turn occasionally.

Remove pork chops and grill over low heat until fully cooked.  Reserve marinade to brush on chops while cooking.

Enjoy!

Amy

2 comments:

  1. We did Rosemary steaks tonight but when I mentioned this to my hubby he really wanted to give it a go soon! Sounds yummy! :)

    ReplyDelete
  2. Made these pork chops last night, along with grilled corn on the cob. The flavors were delicious. I made them the night before so that they had lots of time to marinate and really soak up the flavors.

    ReplyDelete

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