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- 4 bone-in pork rib chops, cut 3/4 to 1 inch thick
- 2 tablespoons honey
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 1 tablespoon snipped fresh mint or 1/2 teaspoon dried mint, crushed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
1. Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish.
For Marinade::2. 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.
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 257,
- Fat, total (g) 11,
- chol. (mg) 71,
- sat. fat (g) 3,
- carb. (g) 10,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- sugar (g) 9,
- pro. (g) 29,
- sodium (mg) 350,
- Percent Daily Values are based on a 2,000 calorie diet
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