Friday, April 1, 2011

Grilled Rosemary Pork Chops

These got two thumbs up last night, especially from the hubby who suggested I file away this marinade for future use. I think part of what made these so delicious was the fact that I marinated these chops for 24 hours. You don't have to do the same, but if you do your chops will turn out more tender, juicy, and flavorful.

adapted from Rosemary Pork Chops on

4-8 boneless pork loin chops
1/2 cup low-sodium soy sauce
1/4 cup water
3 Tbsp. brown sugar
1 Tbsp. dried rosemary, crushed
2 garlic cloves, minced or pressed
1 tsp. freshly grated ginger (optional - but tasty!)

Combine all ingredients in a gallon-size Ziploc bag and marinate in the fridge 4 hours or overnight. Lightly oil grill grate and preheat to med-high. Grill pork chops until no longer pink, turning once during cooking.

If desired, pour marinade in small saucepan and bring to a boil. Boil for 3-4 minutes then pour marinade through fine-mesh sieve and serve with chops.

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