Lemon-Rosemary Grilled Pork Chops
4 bone-in pork rib-eye chops, cut 1-inch thick (about 2 pounds)
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
6 cloves garlic, crushed
2 tablespoons chopped fresh rosemary leaves
2 tablespoons kosher salt
Combine marinade ingredients in a glass dish large enough to hold chops in a single layer.
Lay chops in dish; turn to coat both sides. Let stand 30 minutes or cover and refrigerate
up to 2 hours before cooking.
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on
High 10 minutes with lid closed. Remove pork from marinade; discard marinade.
Grill chops 4 inches above Medium heat (375° grill surface temperature). Cook chops 8
to 10 minutes per side, or until the internal temperature of pork reaches 155°. Insert
an instant read thermometer in the thickest part of the chop, not touching bone, to deter
mine internal temperature. If chops are thicker than 1 inch, cook over Medium-Low heat (32
5° grill surface temperature) 11 to 13 minutes or move chops to a cooler part of grill
and close lid to finish cooking. Do not overcook pork.
No Nutritional Information Available