Barbecued Pork Chops with Rosemary Lemon Marinade

Photo: psfreeman

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.

Yield: 4 servings
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Recipe Time

Prep Time:
Cook Time:
Marinate: 2 Hours


  • 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)


  1. • 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.
  2. • 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.

August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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