Rosemary Pork Chops for the Grill |
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Prep Time: 120 Minutes Cook Time: 22 Minutes |
Ready In: 142 Minutes Servings: 4 |
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From the cookbook I'll Cook When Pigs Fly - And They Do In Cincinnati! Ingredients:
4 pork chops, cut 3/4 to 1 inch thick (with bone) |
2 tablespoons dijon-style mustard |
2 tablespoons balsamic vinegar |
2 tablespoons lemon juice |
2 tablespoons olive oil |
4 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish.
2. For marinade: In a small bowl, whisk together remaining ingredients. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag often. Drain meat; discarding marinade.
3. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place meat on grill rack over drip pan. Cover and grill for 22 to 25 minutes or until meat juices run clear.
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