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.
Recipe by Cooking Light June 2007
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06/27/2015
I substituted basil for tarragon - works well...even dried basil!
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03/05/2012
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.
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09/07/2011
Amazing - you can't mess these up! Sometimes on the verge of being too salty but I haven't tried adjusting the recipe yet. Get rave reviews and I can always rely on these being a quick and delish dinner for company.
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06/07/2011
There's really no other way to describe this besides AMAZING. Of course, various enthusiastic expletives would be totally appropriate as well. Marinated for five hours simply because that's the timing I had available to me. Used fresh tarragon from the garden. And be sure to use the fresh tarragon, even if you have to climb mountains to get it...the flavor is outstanding. Not sure what the other reviewer was talking about with basil...there's no basil in the recipe. So easy, and so impressive.
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05/19/2011
Made it just as the recipe says, and it is fantastic: Tender, moist, flavorful. It's also quick. Have not tried it with basil. Have also made it with boneless chops, and they work fine, too.
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