Lemon and Herb Rubbed Pork Chops

Ingredients

1-1/2 teaspoons finely shredded lemon peel -

1 teaspoon dried rosemary, crushed

1/2 teaspoon salt1/2 teaspoon dried sage, crushed

1/2 teaspoon black pepper

8 cloves garlic, minced

4 pork loin chops, cut 1-1/4 inches thick

Directions

For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in centerand juices run clear (160F), turning once halfway through grilling.

(For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

Lena's notes:

Makes only 4 chops. They may be dry if you cook them too long, making them difficult to get past the stoma. Undercook them slightly and allow them to rest for 5-15 minutes, covered with a sheet of foil. They'll finish cooking while resting. This will allow time for the juices to redistribute into the meat, giving you a moister bite you can get past the stoma.

AFTER THEY"VE RESTED, cut them up into tiny pieces before you sit down, and you'll be less tempted to gobble.

Nutrition Facts

Calories 292,Total Fat (g) 10,Saturated Fat (g) 4,Monounsaturated Fat (g) 5,Polyunsaturated Fat (g) 1,Cholesterol (mg) 105,Sodium (mg) 371,Carbohydrate (g) 3,Total Sugar (g) 0,Fiber (g) 1.

Karen Marshall

North Attleboro, MA508-463-7142

Wildtree Herbs Independent Representative_www.wildtree. com_ (http://www.wildtree .com/)