Grilling adds an amazing flavor to pork, and with this rub, the outcome is simply wonderful. Great eating with a grilled corn on the cob and tossed salad.

Lemon-and-Herb Rubbed Pork Chops

Lemon-and-Herb Rubbed Pork Chops
Recipe type: Barbecue
Serves: 4
  • 4 teaspoons minced garlic (about 8 cloves)
  • 1 1/2 teaspoons finely-shredded lemon peel
  • 1 teaspoon dried rosemary; crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage; crushed
  • 1/2 teaspoon freshly-ground black pepper
  • 4 pork loin chops, 1 1/4" thick
  1. For rub, combine the garlic, lemon peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop.
  2. For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover. Test for medium heat above pan. Place chops on grill rack directly over the pan. Cover and grill, turning once, until an instant-read thermometer inserted in center of a chop registers 160 degrees and juices run clear (35 to 40 minutes).
  3. For a gas grill, preheat grill. Reduce heat to medium and adjust for indirect cooking. Place chops on grill rack; and grill as above.
This recipe yields 4 servings.

Nutritional facts per serving: Calories: 351, total fat: 19g, saturated fat: 7g, cholesterol: 116mg, sodium: 374mg, carbohydrate: 3g, fiber: 0g, protein: 41g.

Comments: Lemon peel makes the mixture just moist enough to rub easily. The rub is exactly the right amount for four thick chops.

Per Serving (excluding unknown items): 1 Calories; trace Fat (32.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat.
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