Grilled Rosemary Pork Chop-Recipe

These pork chops are extremely moist and flavorful.

We all have a few pounds to lose after the holidays.  One way to stick to eating healthier food over a longer period is to eat food that tastes really delicious and to find a variety of healthier recipes.  If you eat the same thing all the time, you may not stick to eating healthy.  I am calling these Healthy Pork Chops because when you eat a pork chop in the south it is usually fried.  At least, that is how I have always eaten them.  I really enjoy a good fried pork chop.  I have written a post about Sue’s Kitchen in Jonesboro, Arkansas, including a video of their fried pork chops I enjoyed so much.

This recipe for Rosemary Pork Chops is not fried which already cuts out the extra calories when you eliminate the flour and oil.  They are marinated in a wonderful combination of Dijon mustard, rosemary, lemon juice, balsamic vinegar, and more which make them extremely tasty.  It was a cold rainy day when I fixed these pork chops, so I cooked them indoors on my new Cuisinart Panini Grill.  I will be writing a post about the grill later. Once the Pork Chops were on the grill, the aroma of the marinade filled the house.  After I marinade them, I grilled them to an internal temperature of 160 degrees.  Use a meat thermometer in the thickest park of the pork chop to test the temperature.  At 160 degrees, they were moist and juicy.  A lot of people over cook pork trying to make sure it is well done.  After checking with the USDA website, I found out that they recommend cooking a whole piece of pork to 145 F degrees and ground pork to 160 degrees.  Yes, I could have cooked my pork even less, but truly they were very juicy when I pulled them off the grill.  Allow the pork chops to rest 3 to 5 minutes after pulling them off the grill.  They will continue to cook while they rest.

Rosemary Grilled Pork Chop Recipe – adapted from the cookbook “I’ll Cook When Pigs Fly – And They Do In Cincinnati!” This recipe could easily be adjusted for fewer or a larger number of pork chops. 

• 6 pork chops, 1 inch think
• 3 tablespoons Dijon mustard
• 3 tablespoons balsamic vinegar
• 2 tablespoon lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Tone’s Rosemary Garlic seasoning - (I purchased Tones at  SAM’s club).  If you cannot find this seasoning, the original recipe called for 4 teaspoons snipped rosemary or 1 tsp dried crushed rosemary and 3 minced garlic cloves.

These seasonings help make these pork chops very flavorful. They are also low in calories and carbs. 

• Mix the marinade up in a bowl.
  

  Mix this marinade together and pour it all over the pork chops.

Pour it over the pork chops in the zip lock bag.  Remove the air from the zip lock bag and zeal it tightly.

Refrigerate the pork chops with the marinade for 2 to 4 hours.  I left them in the refrigerator for 12 hours.  Turn the bag every so often to make sure all the pork chops have a chance to soak up the marinade.

• Drain the meat and place on a medium heat grill.  Cover the grill and cook around 20 minutes.  Use a meat thermometer to test the temperature of the thickest park of the pork chop.  I cooked my pork chops to 160 degrees F.

Grill the Marinaded Rosemary Pork Chops 

Grilled Rosemary Pork Chops 

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Blessings Always,