Prep 10 mins
Cook 8 mins
Great "friends in the backyard" recipe. Be sure the chops are at least an inch thick to ensure a moist, tender meat. From Heart and Soul Cookbook from the Junior League of Memphis.
- 8 boneless center cut pork chops, cut 1 in. thick
- 1⁄4 cup cooking oil
- 2 tablespoons red wine vinegar
- 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2 garlic cloves, minced
- Combine oil, red wine vinegar, sage, salt, pepper, and garlic. Place pork chops in a plastic bag set into a shallow dish. Pour marinade over meat. Close bag. Marinate in the refrigerator 4 to 24 hours, turning bag several times to distribute marinade.
- Drain chops.
- Place chops on cooking grid. Grill, covered, directly over medium coals for 8 to 10 minutes per side or until no longer pink.
Thought these were good chops, loved the marinade, but thought it could of used something else to go with the marinade. It did make for a pleasant meal. Made for Alphabet Tag.
I really enjoyed this dish. Due to our winter weather lately, I wasn't able to grill outdoors, but instead I broiled our chops. I look forward to actually grilling it though, when our weather is more conducive to outdoor grilling. The marinade helped to keep the pork chops moist and flavorful, and I will definitely make this again. It's wonderful. Thank you for sharing your recipe, southern_gal12000. I made this for Spring 2011 Pick-A-Chef, and I'm glad I did.
This is a very good pork chop recipe. The marinade makes them very juicy and gives good flavor. thanks for sharing!