Love, love, love, love, love these!
Love them.
I cannot BELIEVE I have had this site up for over a year now and have never posted these.
It’s shocking.
Because they have been a favorite of ours for a very long time. Oh never mind, I know why. Because there’s never any leftovers to take pictures of and my husband HATES it when everyone is sitting at the table dying of starvation and I am taking pictures of their dinner…Can’t really blame him to be honest. So I try to avoid doing that, most of the time.
I cannot remember when I first made these or when my dad gave me the cookbook I got the recipe out of (thanks Dad!!!). I should make some more recipes out of that book now that I think of it….
Anyway, one of the reasons I keep going back to these is not just the fact that they are deeee-licious is they are EEEEEeeeaassy.
I usually throw the chops in the marinade, fire up the grill, get some potatoes going (sweets, yams or yukon golds all go wonderfully with these) and usually by the time I do that the chops are done marinading and can go on the grill. 15-20 minutes will do it.
- ¼ cup plus 1 tablespoon fresh lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon brown sugar
- ¼ teaspoon fresh chopped rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 thin cut pork chops, bone-in
- Combine all the ingredients together in a gallon size zip-top bag, set aside.
- Turn your grill onto high heat (I have also broiled these in the winter when I was too chicken to go out in the snow and that works too).
- After about 20 minutes or so in the marinade, sear the pork chops over high heat, about 4 minutes on each side or until the juices run clear.
- Serve warm and enjoy!
Thanks for the recipe: Weber’s Big Book of Grilling
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