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Nutrition Facts
Serving Size 125 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 1020 mg 43%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 23 g
Vitamin A 0% Iron 4%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon and Rosemary Pork Chops
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 Tbsp kosher salt
1/2 cup(s) fresh lemon juice
1/3 cup(s) olive oil
6 garlic cloves, crushed
2 Tbsp rosemary leaves, chopped
6 H-E-B Bone-In Pork Ribeye Chops, cut 1-inch thick (about 2 pounds)
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Combine salt, lemon juice, oil, garlic and rosemary in a glass dish large enough to hold pork chops in a single layer.
Lay chops in dish and turn to coat both sides. Let stand 30 minutes or cover, and refrigerate up to 2 hours before cooking.
Heat charcoal 30 minutes or until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
Remove pork from marinade and discard marinade.
Grill chops 4 inches above medium heat (375°F grill surface temperature). Cook chops 8 to 10 minutes per side, or until internal temperature of pork reaches 155°F (insert an instant read thermometer in thickest part of chop, not touching bone).
Chef's Note: If chops are thicker than 1-inch, cook over medium-low heat (325°F grill surface temperature) 11 to 13 minutes or move chops to a cooler part of grill and close lid to finish cooking.



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