I make these tender chops all summer long, and my family never tires of them. My secret? Marinate the meat overnight.
—JEAN NEITZEL BELOIT, WI
PREP: 5 MIN. + MARINATING • GRILL: 20 MIN. • MAKES: 6 SERVINGS
3/4 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 bone-in pork loin chops (1 inch thick and 8 ounces each)
1. In a large resealable plastic bag, combine the first 10 ingredients; add the pork. Seal bag and turn to coat; refrigerate overnight.
2. Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
FREEZE OPTION Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.