Herbed Pork Chops
Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarbourgh Faire combination of Parsley, Sage, Rosemary and Thyme. Serve with grilled vegetable kabobs and deli potato salad.
4 pork loin chops, 3/4-inch thick
1 cup reduced-fat Italian dressing
4 tablespoons chopped fresh herbs (chives, basil, marjoram, oregano, rosemary – any combination)
Sea salt and freshly ground black pepper to taste
- Place chops resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours.
- Remove chops from marinade; discard marinade.
- Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 170 calories Protein 25 grams Fat 6 grams Sodium 360 milligrams Cholesterol 60 milligrams Saturated Fat 2 grams Carbohydrates 1 grams.
Recipe and photograph provided courtesy of National Pork Board.