Lemon-Tarragon Grilled Pork Chops

Soaking the pork chops in a brine keeps them moist as they cook. Use basil, instead of tarragon, if you prefer.


4 servings (serving size: 1 pork chop)

Recipe from

Cooking Light

Nutritional Information

Calories 174
Caloriesfromfat 35 %
Fat 6.8 g
Satfat 2.5 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 25.5 g
Carbohydrate 0.9 g
Fiber 0.1 g
Cholesterol 69 mg
Iron 0.7 mg
Sodium 333 mg
Calcium 28 mg


3/4 cup water
2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup chopped fresh tarragon
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1/4 teaspoon freshly ground black pepper
Cooking spray


Combine first 3 ingredients in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-top plastic bag. Add tarragon, rind, juice, and pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Sprinkle pork evenly with pepper. Place pork on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness.

Jackie Mills,

Cooking Light

June 2007
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