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Barbecued Pork Chops
Posted By Kerri
After the excitement of yesterday’s fermented fish, we opted for a quick dinner of barbecued pork chops, baked potatoes and salad tonight. The chops marinated overnight in lemon juice, lemon zest, olive oil, oregano, garlic and salt and pepper. We cooked them for five minutes each side with the lod on which was possibly slightly too long but luckily they remained juicy and tasty.
Jun 14th, 2009
Nice flavors, especially the oregano! The marinade probably helped keep the chops moist. For chops that thin, I’d keep the lid open so I could do the touch test every minute or so.
Thanks Nate, we have an oregano plant that is becoming a little overgrown, so it’s very convenient to need to use it up. Yes we should have kept the lid open and good point about being able to do the touch test – I often try to time things exactly but doing the test as you go along means that that’s not required.