Simple and delicious. We eat this during the week, but have also served for company. When we rent a cottage by the beach in the summer, we always make this.
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.
Yield: 4 servings (serving size: 1 pork chop)
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Amount per serving
- Calories: 174
- Calories from fat: 35%
- Fat: 6.8g
- Saturated fat: 2.5g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.5g
- Protein: 25.5g
- Carbohydrate: 0.9g
- Fiber: 0.1g
- Cholesterol: 69mg
- Iron: 0.7mg
- Sodium: 333mg
- Calcium: 28mg
- 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.
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