Mediterranean Grilled Pork Chop

Bahan-bahan

• 1 Lemon juice

• 3T Olive oil

• 1 Lemon zest

• 4 Garlic cloves minced

• 4 Mint, chopped

• 3T Parsley, minced

• 2T Oregano, chopped

• 2t Thyme

• 1T Rosemary

• 3/4t Salt

• 4 (5 oz. each) ½-inch thick bone-in pork chops

Arahan

• Mix all ingredients in a large bowl or plastic bag. Message the pork throughly & let marine for at least 30 minutes, up to 4 hours in the fridge.

• Lightly oil the grill, and grill the pork chop over medium heat.

Nota

• If dried herbs are used, half the amount that is called.

• All the herbs are interchangeable so you don’t need to have ALL the herbs to make the dish.

• I switched out the bone-in pork chop for Katsu cut (boneless, 1/4” - 1/2” thick) for a shorter cooking time.

• Can cook on stovetop w/ any pan, about minute per side, cover for 2 minutes. Remove from heat, covered, and let the residue heat to carryover.

• If sauce is desired, after cooking pork for a minute per side; add marinate to the pot bring to a boil, then cover & let sit for 2 minutes.