Lemon-Tarragon Grilled Pork Chops

Soaking the pork chops in a brine keeps them moist as they cook. Use basil, instead of tarragon, if you prefer.

Yield: 4 servings (serving size: 1 pork chop)

Ingredients

• 3/4  cup  water
• 2  tablespoons  sugar
• 2  tablespoons  kosher salt
• 1/4  cup  chopped fresh tarragon
• 1  tablespoon  grated lemon rind
• 1/4  cup  fresh lemon juice
• 4  (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

Combine first 3 ingredients in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-top plastic bag. Add tarragon, rind, juice, and pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Sprinkle pork evenly with pepper. Place pork on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness.

Nutritional Information

Calories:

174 (35% from fat)

Fat:

6.8g (sat 2.5g,mono 3.1g,poly 0.5g)

Protein:

25.5g

Carbohydrate:

0.9g

Fiber:

0.1g

Cholesterol:

69mg

Iron:

0.7mg

Sodium:

333mg

Calcium:

28mg