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Description
Tarragon and lemon are perfect for a fresh flavor. Serve with steamed new red potatoes and Asparagus Vinaigrette.
Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in ribeye (rib) pork chops
- 4 tsp. olive oil
- 1 tsp. dried tarragon leaves (crushed)
- 1 1/2 tsp. lemon zest (zest from 1 medium lemon)
- 1 1/2 tsp. garlic pepper seasoning
- 1 1/2 tsp. onion powder
- 1/4 tsp. kosher salt
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Directions
- Preheat grill to medium high (400 degrees F).
- Meanwhile, place pork on platter; drizzle with 1/2 teaspoon olive oil on each side. Brush to coat; set aside.
- In small bowl, mix together tarragon, lemon zest, garlic pepper blend, onion powder and salt. Rub about 1 1/2 teaspoons of mixture over side of pork chops.
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