1. Place chops in a self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl combine wine, lemon peel, lemon juice, oil, rosemary, kosher salt, and pepper. Pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 1 hour, turning bag occasionally.
2. Drain chops, discarding marinade. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 13 minutes or until done (160?F) and juices run clear, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.) If desired, garnish with rosemary sprigs.
Broiler method: Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 12 minutes or until done (160?F) and juices run clear, turning once halfway through broiling.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 253 (58%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 137.3mg||42 %|
|Sodium 261.2mg||9 %|
|Potassium 700.4mg||18 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 41.3g||59 %|
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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: 435
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