Greek Honey and Lemon Pork Chops
bone-in pork rib chops, cut 3/4 to 1 inch thick
teaspoons finely shredded lemon peel
tablespoons lemon juice
tablespoon snipped fresh mint or 1/2 teaspoon dried mint, crushed
tablespoon olive oil
teaspoon cayenne pepper
- Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish.
- In a small bowl, combine honey, lemon peel, lemon juice, mint, oil, salt, and cayenne pepper. Pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerate for 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade.
- For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 13 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.) Makes 4 servings.
Nutrition Facts(Greek Honey and Lemon Pork Chops)
- Per serving:
- 257 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 71 mg chol.,
- 350 mg sodium,
- 10 g carb.,
- 0 g fiber,
- 9 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet