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Lemon-Tarragon Grilled Pork Chops

Cooking Light

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Worthy of a Special Occasion

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
Jackie Mills, Cooking Light, JUNE 2007