Fire-Grilled Pork Chops

Photo: Karry Hosford
If you don't have a grill, simply broil them. Marinating them overnight will allow the flavor to more fully penetrate the meat, but you can cook them as soon as an hour after seasoning.

Yield:

4 servings (serving size: 1 pork chop)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 39 %
Fat 11.3 g
Satfat 3.3 g
Monofat 6 g
Polyfat 1.9 g
Protein 37.7 g
Carbohydrate 0.5 g
Fiber 0.3 g
Cholesterol 105 mg
Iron 0.3 mg
Sodium 689 mg
Calcium 8 mg

Ingredients

4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick)
2 teaspoons extravirgin olive oil
1 1/2 tablespoons herbes de Provence
1/2 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon coarse sea salt

Preparation

Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.

Prepare grill.

Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle evenly with salt.

Note:

Susan Loomis,

April 2004