You will love these Marinated Rosemary Pork Chops. They are full of flavor.
These Marinated Rosemary Pork Chops are marinated in an excellent combination of Dijon mustard, rosemary, lemon juice, balsamic vinegar, and more and then grilled which makes them amazing.
HEALTHY ROSEMARY PORK CHOPS
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 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 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 Grilled is not fried which already cuts out the extra calories when you eliminate the flour and oil. They are marinated in an excellent combination of Dijon mustard, rosemary, lemon juice, balsamic vinegar, and more which make them delicious.
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 part of the pork chop to test the temperature. At 160 degrees, they were moist and juicy. A lot of people overcook pork trying to make sure it is well done.
Cook Pork 145 to 160 degrees
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.
- Six pork chops, 1-inch thick
- Three tablespoons Dijon mustard
- Three tablespoons balsamic vinegar
- Two tablespoons lemon juice
- Three tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- One tablespoon Tone's Rosemary Garlic seasoning - (I purchased Tones at SAM's club). If you cannot find this seasoning, the original recipe called for four teaspoons snipped rosemary or 1 tsp dried crushed rosemary and three minced garlic cloves.
- Grill indoors or outdoors until it reaches 145 to 160 degrees.
- Mix the marinade up in a bowl.
Make the Marinade
Pour it over the pork chops in the ziplock bag. Remove the air from the ziplock bag and seal 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 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.
When the weather is bad, I grill indoors with my Cuisinart Griddler.
It works perfectly for preparing these pork chops quickly by closing the grill. This way the pork chops will cook from both the top and the bottom at the same time. The Cuisinart Griddler not only has two grill plates but you can flip the grill plates over and have two large griddle plates. The griddle plates are perfect for pancakes, sausage, burgers, and much more. The Cuisinart Griddler will open up flat on the counter. This way you can use one side of the griddle as a grill and the other side as a griddle.
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