If you can't stand the heat, get out of the kitchen. Literally. Toss your hubby the pork loin chops and some tongs and tell him to get grilling.
I don't know what the weather's been doing in your neck of the woods, but here in Indiana it's been Hell on humidity. There's no reasoning with your hair nor pleading with your makeup, because the humidity is going to ruin whatever you've done to try to make yourself presentable. So grab a beer and to heck with the neighbors (It's not like they haven't seen you in you in full bed-head hair and pajamas when you pick up the morning newspaper.)
I will admit that I did a little bit of prep on these chops and potatoes in the kitchen before I turned it over to hubby so it's not like I let him suffer alone. I partially cooked some small red potatoes for about 12 minutes in boiling salted water, then diced them and seasoned them with olive oil and Montreal steak seasoning before having hubby finish them off on the grill. They were fabulous; slightly caramelized and deliciously smoky. The grilled pork loin chops are a breeze to prep and grill up perfectly juicy and full of flavor.
Grilled Herbed Pork Loin Chops
4 boneless pork loin chops
salt and pepper
2 TBSP olive oil
2 TBSP fresh parsley, chopped
2 TBSP fresh oregano, chopped
1/2 tsp garlic powder
2 TBSP fresh lime juice
1/2 tsp lime zest
1/4- 1/2 tsp hot pepper sauce
Pat pork chops with paper towel. Season with salt and pepper. Set aside.
In small bowl combine the rest of the ingredients. Put half the marinade in a small bowl. Brush both sides of pork chops with marinade. Cover with plastic wrap and refrigerate for several hours. Refrigerate the other half of the marinade.
Grill to your desired degree of doneness. (I say that because I don't know how long hubby cooked them. I'm grill challenged.) Brush chops occasionally with the reserved marinade while grilling.
American Baking Down the Decades, 1970-79
2 hours ago