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Herb Marinated Pork Chops Recipe. Grilled Pork Chops Recipe. Paleo. Primal. Gluten Free. Marinade is 3 Weight Watchers Points Plus Per Serving.
- 1/4 cup extra virgin olive oil
- 10 medium cloves garlic minced
- 1/4 cup finely chopped flat-leaf parsley
- 1 Tablespoon finely chopped sage leaves about 8 leaves
- 3/4 teaspoon finely chopped thyme
- 3/4 teaspoon finely chopped rosemary
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoons whole black peppercorns crushed
- 4 Center Cut Pork Loin Chops about 2" thick
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Finely chop parsley, sage, rosemary and thyme.
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Smash and finely chop garlic. Crush whole black peppercorns with heel of a small saucepan (alternately use a meat pounder, mortar and pestle or pulse a couple times in a spice grinder.)
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In a small bowl, combine chopped herbs, garlic and cracked peppercorns with olive oil, salt and crushed red pepper. Place pork chops in a casserole dish in one layer and spoon about 1 teaspoon of the marinade over each Pork Chop.Use your fingers to evenly spread distribute the marinade on the meat.
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Flip pork chops over repeat with remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.
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Preheat Grill to between 350F and 400F. Place pork chops on grill, leave lid open and cook for 2 minutes.
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Close and cook for 8 minutes. Open lid, turn Chops over and repeat (leave lid up for 2 minutes and then continue cooking with lid closed for 8 minutes.)
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To finish, open lid, flip one more time, cook for an additional 1 to 2 minutes or until internal temperature of 145F is reached. Allow to rest for 10 minutes, serve and Enjoy!
*Note that these cooking instructions are for 2" thick Center Cut Pork Loin Chops
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