Spicy Herbed Pork Chops
Simple grilled chops. Use fresh herbs if you have them or experiment with different herbs. Serve with baked potatoes, a steamed vegetable mix and mixed greens salad.
6 boneless pork chops, 1-inch thick
3/4 cup buttermilk or plain nonfat yogurt
1 tablespoon dried parsley flakes
1 teaspoon cayenne
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- For marinade, in a small bowl combine buttermilk, parsley, cayenne, thyme, salt and pepper. Place chops in a 1-gallon self-sealing plastic bag. Pour marinade over chops, seal bag and marinate in the refrigerator for 6 to 8 hours or overnight.
- Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4 to 6 minutes. Turn chops and grill for 4 to 6 minutes more or until chops are just done.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.