Italian pork chops on a stick
Number of Servings: 4
Prep: 20 min | Marinate: 4 hr
Grill: 7 min
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons snipped fresh rosemary
2 teaspoons snipped fresh oregano
3 cloves garlic, minced
1 teaspoon fennel seeds, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 5 to 6-ounce boneless pork top loin chops, cut 3/4 inch thick
Fresh rosemary sprigs (optional)
1. For marinade, in a small bowl combine oil, vinegar, snipped rosemary, oregano, garlic, fennel seeds, basil, dry mustard, salt, and pepper.
2. Butterfly each pork chop by cutting horizontally to, but not through, the other side. Lay open the chops. Brush both sides of each chop with marinade. Place chops in a resealable plastic bag set in a shallow dish. Seal bag. Marinate in the refrigerator for 4 to 24 hours.
3. Remove chops from bag; discard marinade. Thread chops, accordion-style, onto four 10- to 12-inch wood or metal skewers,* leaving enough room to hold one end of each skewer. (For additional stability, thread each chop onto two skewers.)
4. For a portable charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in the center, turning once. If desired, for extra rosemary aroma add rosemary sprigs to the grill for the last 2 minutes of grilling. (For a portable gas grill, preheat grill. Reduce heat to medium.** Place chops on grill rack over heat. Cover and grill as above.)
Nutrition Facts: 288 cal., 17 total fat (4 g sat. fat), 95 mg chol., 1 g carb., 360 mg sodium, 31 g pro.
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