Janet’s Appalachian Kitchen

Janet Crow

By Janet Crow

Guest Columnist

During the Summer I enjoy cooking on my grill and pork chops seem to be a favorite in my family. These pork chops grill up nice and juicy every single time and using bone in chops helps to keep them from drying out.

There was a time in my earlier years of cooking that every pork chop I cooked turned out so tough that a knife had a hard time cutting through it. After a lot of trial and error, I realized that marinating the pork chops helped to keep them from being so dry and not over cooking them was key in my learning too.

For more family recipes please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Juicy Grilled Pork Chops

4-5 bone-in pork chops

1/8 C. olive oil

1/8 C. soy sauce

1 tsp. worcestershire sauce

1 T. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1 1/2 tsp. italian seasoning

Place the pork chops in a large ziploc bag. Whisk together the remaining ingredients and pour into the bag. Seal and squish it all together to coat the pork chops. Place in the fridge for 2 hours to marinate. Remove the pork chops from the fridge 15 minutes prior to grilling them. Heat your grill to med. high. Grill the chops for 5-6 minutes then turn them and cook and additional 2-3 minutes. Remove and allow the chops to rest for 5 minutes before serving.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/08/web1_Janet-Crow-CMYK.jpgJanet Crow
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