Pantry Pork Chops

INGREDIENTS

MARINADE

  • ¼ cup plus 1 tablespoon fresh lemon juice
  • 3 tablespoons soy sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon packed light brown sugar
  • ¼ teaspoon chopped fresh rosemary leaves
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat

METHOD

  • In a medium bowl whisk the marinade ingredients.
  • Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and allow to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Remove the chops from the bag and discard the marinade. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 mintes. Serve warm.

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