Lemon-and-Herb-Rubbed Pork Chops
Recipe from
Better Homes and Gardens
The rub is just moist enough to cling to the chops easily. The recipe makes exactly the right amount for four thick chops.
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Ingredients
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1-1/2 teaspoonsfinely shredded lemon peelsee savings
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1 teaspoondried rosemary, crushedsee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoondried sage, crushedsee savings
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1/2 teaspoonblack peppersee savings
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8 clovesgarlic, mincedsee savings
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4pork loin chops, cut 1-1/4 inches thicksee savings
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Directions
1.
For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers.
2.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops.
Nutrition information
Per serving: Calories 292, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 105 mg, Sodium 371 mg, Carbohydrate 3 g, Total Sugar 0 g, Fiber 1 g, Protein 43 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 5%, Iron 8%. Exchanges: Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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