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Lemon-Tarragon Grilled Pork Chops

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.

Cooking Light JUNE 2007

  • Yield: 4 servings (serving size: 1 pork chop)

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Lemon-Tarragon Grilled Pork Chops recipe

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