Prep 10 mins
Cook 15 mins
Makes for very tasty chops. Recipe origin unknown.
- 6 pork chops
- 1⁄2 cup vegetable oil
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 3 cloves garlic, crushed
- 1 1⁄2 teaspoons salt
- 1 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 6 bay leaves
- Combine all ingredients in a shallow baking dish.
- Mix well and add meat to marinade.
- Cover and refrigerate for at least 2 hours.
- Remove chops from marinade and charcoal grill until done, turning and basting occasionally.
I prepared this again and was able to cook it on the grill. Excellent flavor and it did a great job of tenderizing the pork.(This last batch I bought has turned out to be quite tough.)This recipe is definately a keeper for me. I would have given it 5 stars but DH wanted to keep it a 4. With some minor seasoning adjustments I am sure he will boost it to a 5. I would much rather use this recipe than brining and then using my standard basting sauce.
I modified it a little: omitted the olive oil, added 2 t. worcheshire sauce. I also baked them uncovered for 40 mins basting every 10 mins. They turned out fork tender (wonderful, as I had baby on my knee for dinner) and very flavorful. I will definitely make it again.
This tasted a bit bland to me. It is so low in carbs, though, that it is worth a second try. After all, I used the last 6 bay leaves in the bottle (so they were probably old), and my olive oil was light instead of extra virgin. Next time I will try mincing the garlic instead.