Marinated Pork Chops

I always buy lean center-cut boneless pork chops. Each chop is about 4 to 5 oz's each, which is plenty for 1 serving.

A 1 to 1 1/3 lb package yields 4 chops.

I cook 2 and freeze the other 2 for the following week. I marinate them in a zip lock quart size bag or a covered bowl in the morning so that they're ready for grilling (my preferred method) or pan searing. This recipe is for 2 chops.

INGREDIENTS:

2 center-cut pork chops (1/2 inch thick)

2 Tbsp olive or canola oil

2 Tbsp low sodium soy sauce

1 Tbsp lemon juice

2 cloves garlic, minced

1/2 tsp each of any or all of the following:

onion pwdr., rosemary, thyme, marjoram

DIRECTIONS:

Place pork chops in a zip lock quart sized bag.

Mix remaining ingredients in a measuring cup and whisk to combine.

Pour over chops inside the zip lock bag.

Carefully seal tightly and knead the enclosed mixture throughout the chops.

Refrigerate for at least two hours, best after marinating for 8 hours or overnight.

Place sealed bag or bowl with chops on the counter 30 minutes before cooking.

Grill or pan sear over medium high heat for no more than 4 minutes on each side.

5 minutes each side if they're thicker.

Discard marinade.

Allow to rest, covered for 5 minutes.

Serve with my Sweetkraut, or apples & onions steamed veggies on the side. Unsweetened applesauce goes well with pork chops as well! Enjoy tender, juicy pork chops!