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Pantry Pork Chops
From: Weber's Big Book of Grilling
It’s 5:30, you’re starving, and you haven’t a clue what to make.
Don’t worry, help is just on the other side of the pantry door. You’ll be
eating in less than an hour. Whew!
For the marinade:
| 1/4 | | cup plus 1 tablespoon fresh
lemon juice | | 3 | | tablespoons soy sauce | | 1 | | tablespoon extra-virgin olive
oil | | 1/2 | | teaspoon light brown sugar
| | 1/4 | | teaspoon chopped fresh rosemary
| | 1/4 | | teaspoon kosher salt | | 1/4 | | teaspoon freshly ground black
pepper | | | | 4 | | pork rib chops, about 1-1/4 inches
thick each |
To make the marinade: In a medium bowl whisk
together 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 refrigerate
for 20 to 30 minutes.
Remove the chops from the bag and discard the
marinade. Allow to stand at room temperature for 20 to 30 minutes before
grilling.
Sear the chops over Direct High heat for 6 minutes,
turning once halfway through searing time. Continue grilling over Indirect
Medium heat until the juices run clear, 6 to 8 minutes. Season with salt
and pepper. Serve warm.
Makes 4 servings.
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