Ingredients
- 4 boneless pork chops
- ½ cup lemon juice
- ½ cup Worcestershire sauce
- ½ cup vegetable oil
- 1 tablespoon minced garlic (Optional)
Why This Recipe Is A Must Try
These pork chops are packed with a bright, tangy flavor that wakes up your taste buds. The balance of savory and zesty notes makes every bite delicious and satisfying. They are easy to prepare, perfect for both weeknights and special dinners.
Helpful Cooking Tips
- Let the pork chops marinate for at least 30 minutes to absorb the flavors well.
- Use a meat thermometer to ensure the pork is cooked to 145°F for juicy results.
- Sear the chops on high heat first to lock in juices before finishing in the oven or on lower heat.
- Use a meat thermometer to ensure the pork is cooked to 145°F for juicy results.
- Sear the chops on high heat first to lock in juices before finishing in the oven or on lower heat.
Directions
Mix the pork chops with lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable bag. Press out as much air as you can, seal it up, and pop it in the fridge to marinate for anywhere from 4 to 24 hours. When you’re ready to cook, heat up your grill to medium-high and give the grates a light coating of oil to keep things from sticking. Take the pork chops out of the marinade and place them right on the grill—throw the leftover marinade away. Grill the chops for about 5 minutes on each side, or until the meat is no longer pink inside. If you have a meat thermometer, aim for 145°F in the center. Let them rest a few minutes before serving for the best flavor and juiciness.
Serving Options To Try
Serve these pork chops with a side of roasted vegetables or a fresh green salad to complement the tangy taste. Mashed potatoes or rice also work well to soak up any extra sauce. A crisp white wine pairs nicely with the flavors.
Best Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the pork tender. Avoid microwaving at high heat to prevent drying out the meat.
