includes marinading for 2-3 hours
In a small bowl mix the olive oil, lemon juice, sage, thyme, onion powder, and garlic. Put the pork chops in a large sealable bag, pour in the marinade, and refrigerate the marinating pork for 2 to 3 hours. Spray the grill with nonstick cooking spray; then heat it to medium-high. Drain and discard the marinade from the meat and pat the meat dry. Sprinkle the pork chops with salt and pepper to taste. Place the pork chops on the grill and cook them for 3 minutes on one side. Turn and cook and additional 2 minutes on the other side or until the internal temperature reads 155 degrees. Pull the pork chops off the grill and let them sit for 5 more minutes. The internal temperature should rise to 160 degrees.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 35 | ||
Calories from Fat: 23 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 3mg | 1 % | |
Sodium 30.2mg | 1 % | |
Potassium 53mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.4g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database 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: 35
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