Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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

Jackie Mills
Recipe by Cooking Light June 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

174 calories; calories from fat 35%; fat 6.8g; saturated fat 2.5g; mono fat 3.1g; poly fat 0.5g; protein 25.5g; carbohydrates 0.9g; fiber 0.1g; cholesterol 69mg; iron 0.7mg; sodium 333mg; calcium 28mg.
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