Always excited to fire up the grill, Sheila’s love for cooking on fire is all about the chance to play around with different marinades and dry rubs to create great flavours on the pit. Pork is one of her favourite go to meats and when buying your cuts, she advises you look for firm, pale pink meat and avoid pieces with yellow coloured fat.
Sheila enjoys the zesty flavours of a lemon and herb marinade which work very well with pork, and always prefers to marinate overnight (12-24hrs) to allow the seasoning to really infuse with the meat.
Grilled Lemon and Herb Pork Chops
- 6 loin chops
- 3 garlic cloves, crushed
- small handful flat-leaf parsley chopped
- 1 lemon zest and juice
- 1 lemon, quartered
- 3 tbsp olive oil
- 6 bay leaves
Remove pork from fridge a half hour before cooking and sprinkle liberally with salt. In the mean time combine all marinade ingredients in a large freezer bag and leave to infuse in the oil. Add pork chops and marinate at least 2 hours. Heat a barbecue grill. Season the chops with salt and pepper, then cook for 5-8 minutes on each side until cooked through. Be careful not to overcook the pork. Add the lemon quarters for the last minute to char, then serve alongside the pork.
Let pork rest on a plate 5 minutes before serving.