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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 39%
  • Fat: 11.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.9g
  • Protein: 37.7g
  • Carbohydrate: 0.5g
  • Fiber: 0.3g
  • Cholesterol: 105mg
  • Iron: 0.3mg
  • Sodium: 689mg
  • Calcium: 8mg

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

  1. Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.
  2. Prepare grill.
  3. 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.
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