I loved the flavors of this marinade and the fact that it doesn't have a lot of oil. I used very lean thick boneless pork chops. The marinade really tenderizes the pork without the saltiness of a brine. Instead of basil I used fresh thyme and marinated overnight. This will definitely be the recipe I reach for when making pork chops. Many thanks to Peggy Gwillim for sharing the recipe.
Barbecued Pork Chops with Rosemary Lemon Marinade
This mouthwatering marinade found in a poultry cookbook makes great pork chops. Marinade can also be used for basting a pork roast or ribs. From Peggy Gwillim: Strasbourg, Saskatchewan. Recipe published in Country Woman January/February 1990.
Marinate: 2 Hours
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- 2 garlic cloves, minced
- 1/2 cup(s) lemon juice
- 2 teaspoon(s) grated lemon peel
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/8 teaspoon(s) dried basil
- 1/8 teaspoon(s) lemon-pepper seasoning
- 4 pork chops (1-inch thick)
- • In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade, turning occasionally.
- • Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 6 minutes per side or until juices run clear.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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