Favorite Grilled Chops
Welcome, summer! You're almost here!
Not that cold weather keeps us from grilling, but it just feels right as the weather warms, the sun sets later, and our deck is adorned with flowering plants.
Last night's entree? Pork chops.
Look how juicy!
For years, I avoided bone-in chops. Just laziness, I think. But in the last year or two I discovered that the bone-in chops are more flavorful and, well, need I say more?
To further my love, our fabulous grocery store carries thin-sliced bone-in pork chops, which make our oven-baked crispy chops even crispier (recipe here) and our marinated grilled chops even marinadier. Mmm... These thin-sliced chops are just the right size for my girls to each have one--two per person may be necessary for hungry adults. If your grocer doesn't carry them, you might ask the butcher to slice some about 1/4-inch thick for you. You'll be glad you did.
This recipe is supposed to be for beef kabobs--also delicious--but it has become my favorite marinade for pork chops. It would also be wonderful for chicken, drywall, you name it.
Tangy Pork Chops
4 bone-in pork chops (8 thin-sliced)
1/4 c. vegetable or canola oil
1/2 c. soy sauce
2 T. Worcestershire sauce
2 cloves garlic, minced
2 T. chopped fresh parsley (2/3 T. dried)
1/3 c. lemon juice
1/4 tsp. freshly ground black pepper
Mix all ingredients and pour over pork chops in a zip-top bag. Refrigerate 2-4 hours.
Discard marinade.
Grill pork chops over medium-high heat for 2-4 minutes per side, depending on thickness of chops. Remove from grill and cover with foil for about 5 minutes before serving.
Love these with yellow rice or sweet potatoes, green beans, grilled veggies...
Enjoy!
