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Fire-Grilled Pork Chops

Posted Sep 12 2008 6:50pm

From Cooking Light, April 2004. These could be cooked over hot coals or broiled indoors. Marinate them overnight for the flavor to fully penetrate the meat.

4 (6-oz.) bone-in center-cut pork chops (about 3/4 inch thick)
2 teaspoons extra-virgin olive oil
1 1/2 tablespoons herbes de Provence
1/2 teaspoon freshly ground black pepper
Cooking spray
Pinch of coarse sea salt

1. Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.

2. Prepare grill.

3. Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle with a pinch of salt.

Makes 4 servings.

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