Marinade the pork chops in the soy sauce for 15 minutes. Use more soy sauce if needed to keep them moist. While the chops marinade, mix the vermouth, honey, olive oil, rosemary, sage, and garlic in a bowl and set aside.
Remove the pork chops from the soy sauce, and discard the sauce. Lightly dry the chops with a paper towel, and pour 3/4 of the vermouth/honey mix over the chops and let it set for 20 minutes. Go start the grill!
Grill the pork chops on a med-high grill for 6 minutes on each side. You can use the remaining vermouth/honey mixture to baste the chops to keep them moist. Be sure not to overcook the chops or they will be dry. Of course don’t undercook the pork either!
Serve with barbequed potatoes and asparagus, or choose your favorite side dishes. This goes well with a dry red wine.
Enjoy and vary the recipe to your taste!
The key to any barbequed pork chop is to not over or under cook it. Use a meat thermometer if necessary. Only turn the chop over once, and keep them moist with the basting! Serve hot!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 178 (43%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 137.3mg||42 %|
|Sodium 447.1mg||15 %|
|Potassium 727.9mg||19 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8.7g|
|Protein 42g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 412
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