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Category: Pork
Prep Time: Cook Time: Total Time: 1 1/2 hrs
pork chops bone in, or boneless
1/4 cup olive oil
1 1/2 Tbsp brown sugar
2 tsp Dijon mustard
1 1/2 Tbsp soy sauce
1 tsp lemon zest
2 tsp parsley leaves chopped, plus more for garnish
2 tsp thyme leaves chopped
1/2 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1. Place the pork chops in a bowl or resealable gallon sized bag.
2. In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
3. Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
4. Preheat an outdoor grill or indoor grill pan to medium heat.
5. Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.
6. Let the meat rest for 5 minutes, then serve. Garnish with additional chopped parsley if desired.
*****Notes*****
You can use bone in or boneless pork chops. I prefer bone-in pork chops as they’re less likely to dry out on the grill.
This marinade contains sugar which adds great flavor, but can burn on the grill. Make sure your grill is not too hot before you add your meat.
Recipe Source: dinneratthezoo.com
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Chops - Grilled
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Category: Pork
Prep Time: Cook Time: Total Time: 1 1/2 hrs
pork chops bone in, or boneless
1/4 cup olive oil
1 1/2 Tbsp brown sugar
2 tsp Dijon mustard
1 1/2 Tbsp soy sauce
1 tsp lemon zest
2 tsp parsley leaves chopped, plus more for garnish
2 tsp thyme leaves chopped
1/2 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1. Place the pork chops in a bowl or resealable gallon sized bag.
2. In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
3. Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
4. Preheat an outdoor grill or indoor grill pan to medium heat.
5. Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.
6. Let the meat rest for 5 minutes, then serve. Garnish with additional chopped parsley if desired.
*****Notes*****
You can use bone in or boneless pork chops. I prefer bone-in pork chops as they’re less likely to dry out on the grill.
This marinade contains sugar which adds great flavor, but can burn on the grill. Make sure your grill is not too hot before you add your meat.
Recipe Source: dinneratthezoo.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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