JUST WONDERFUL LEMON-GARLIC CHOPS
1/3 cup fresh lemon juice
1 tablespoon minced garlic (about 6 cloves)
1 tablespoon dried tarragon
4 boneless loin pork chops, about 1-inch thick
Combine lemon juice, garlic, and tarragon in reclosable plastic bag. Add chops; seal bag. Refrigerate several hours or overnight.
WHEN READY TO COOK:
Remove chops from marinade; discard marinade.
Broil 5 to 6 inches from heat source for 10 to 12 minutes per side, or until chops reach an internal temperature of 160 degrees F.
Makes 4 servings
From: Recipelink.com
Source: Recipe magazine: Everybody Cooks, Dierbergs Family Markets, March 1996
1/3 cup fresh lemon juice
1 tablespoon minced garlic (about 6 cloves)
1 tablespoon dried tarragon
4 boneless loin pork chops, about 1-inch thick
Combine lemon juice, garlic, and tarragon in reclosable plastic bag. Add chops; seal bag. Refrigerate several hours or overnight.
WHEN READY TO COOK:
Remove chops from marinade; discard marinade.
Broil 5 to 6 inches from heat source for 10 to 12 minutes per side, or until chops reach an internal temperature of 160 degrees F.
Makes 4 servings
From: Recipelink.com
Source: Recipe magazine: Everybody Cooks, Dierbergs Family Markets, March 1996
MsgID: 3152255
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-23-10 Saturday Recipe Swap - Assorted...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-23-10 Saturday Recipe Swap - Assorted...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (14)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Saturday Night Supper (pork chops and baked beans, 1980's)
- All Star Pork Meatballs (using corn flakes)
- Blackberry-Glazed Pork Tenderloin
- Pork Balls in Sweet-Sour Sauce (using sweet and sour sauce mix)
- Roasted Pork Shoulder (Pernil de Cerdo al Horno) - Another recipe for Nancy (Pork Recipe Caribbean style)
- New Twist Pork Dish (using Spam and spiral pasta, 1970's)
- Homemade Hot Italian Fennel Sausage (using pork shoulder)
- Double-Cooked Pork (Chinese)
- Pork Stuffed Peppers (using ground pork)
- Canadian Bacon and Eggplant Roll-Ups
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!