Fire-Grilled Pork Chops
From Cooking Light
If you don't have a grill, simply broil them. Marinating them overnight will allow the flavor to more fully penetrate the meat, but you can cook them as soon as an hour after seasoning.
4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick)
2 teaspoons extravirgin olive oil
1 1/2 tablespoons herbes de Provence
1/2 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon coarse sea salt
Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.
Prepare grill.
Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle evenly with salt.
Yield: 4 servings (serving size: 1 pork chop)
NUTRITION PER SERVING
CALORIES 263(39% from fat); FAT 11.3g (sat 3.3g,mono 6g,poly 1.9g); PROTEIN 37.7g; CHOLESTEROL 105mg; CALCIUM 8mg; SODIUM 689mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 0.5g
If you don't have a grill, simply broil them. Marinating them overnight will allow the flavor to more fully penetrate the meat, but you can cook them as soon as an hour after seasoning.
4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick)
2 teaspoons extravirgin olive oil
1 1/2 tablespoons herbes de Provence
1/2 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon coarse sea salt
Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.
Prepare grill.
Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle evenly with salt.
Yield: 4 servings (serving size: 1 pork chop)
NUTRITION PER SERVING
CALORIES 263(39% from fat); FAT 11.3g (sat 3.3g,mono 6g,poly 1.9g); PROTEIN 37.7g; CHOLESTEROL 105mg; CALCIUM 8mg; SODIUM 689mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 0.5g
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