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Chargrilled Pork Chop with Oregano and Grilled Baby Eggplant
PORK16Ingredients
50Minutes
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Description
Recipe courtesy of Sanford D'Amato of Sanford’s Restaurant, Milwaukee, Wisconsin
Ingredients
US|METRIC
2 SERVINGS
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Directions
- For Pork: Place pork chops in a medium resealable plastic bag. Combine 3 Tbs lemon juice, 2 tablespoon oil, 1 tablespoon fresh oregano, 1 Tbs coriander, 2 tsp dried oregano, 1/2 Tbs ground fennel, 1/4 Tbs salt and 1/8 Tbs pepper in small bowl.
- Pour marinade over pork in bag; close bag. Turn bag to evenly coat pork with marinade. Marinate in the refrigerator overnight, turning bag occasionally.
- Prepare a medium-hot fire in grill. Remove pork from marinade; discard marinade in bag. Drizzle remaining 1 teaspoon oil over both sides of pork chops. Grill chops, uncovered, over direct heat for 8-9 minutes or until temperature reaches 145 degrees F., turning chops over halfway during grilling. Transfer chops to a cutting board. Loosely cover with foil; let rest for 5 minutes. Serve with Grilled Baby Eggplant (instructions follow). Garnish with remaining 1 tablespoon fresh oregano.