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Fire-Grilled Pork Chops
If you don't have a grill, simply broil them. Marinating
them overnight will allow the flavor to more fully penetrate
the meat, but you can cook them as soon as an hour
after seasoning.
Cooking Light APRIL 2004
Yield: 4 servings (serving size: 1 pork chop)
Photo by: Photo: Karry
4 (6-ounce) bone-in center-cut pork chops (about 3/4
inch thick)
2 teaspoons extravirgin olive oil
1/2 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon coarse sea salt
1 1/2 tablespoons herbes de Provence
Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.
Prepare grill.
Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle evenly
with salt.
Nutritional Information
Amount per serving
Calories: 263
Calories from fat: 39%
Polyunsaturated fat: 1.9g
Sodium: 689mg
Fat: 11.3g
Protein: 37.7g
Saturated fat: 3.3g
Carbohydrate: 0.5g
Monounsaturated fat: 6g
Fiber: 0.3g
Cholesterol: 105mg
Iron: 0.3mg
Calcium: 8mg
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Fire-Grilled Pork Chops recipe
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