June 18, 2010

Basil & Oregano Pork Chops

4 boneless, farily thick cut pork chops
1/2 cup chopped red onion
1/3 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil

Add all ingredients to a resealable bag. Refrigerate up to 6 hours. Prepare grill according to manufacturers' instructions. Grill the chops over medium heat about 5 minutes on each side, covering briefly to insure that they cooked all the way through. Raw or "rare" pork is not your friend.

My thoughts:
I've received a lot of emails asking for help grilling pork chops. It seems that many people have problems with their pork chops drying out. The trick is to give your pork chops a good long soak before grilling. It not only infuses the pork with flavor, it keeps them moist during the grilling process. Another trick is not to press down on the pork (forcing out juices) and or overcook. Allow them to sit about 2 minutes, covered, before serving to avoid the juices pouring out when sliced. This recipe is an excellent recipe to start with for the pork skittish, it has easy to find ingredients and doesn't make much time or effort at all yet the flavor is amazing and the pork is incredibly juicy.