Wednesday, March 30, 2011

Lemon Rosemary Pork Chops

4 pork cops
2 lemons
1 tsp olive oil
1/2 tsp MDP's Seasoning
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp Italian seasoning
2 tsp dried rosemary

Rub chops with olive oil. Grate lemon rind onto chops and squeeze juice over them. Mix all dried herbs EXCEPT rosemary. Sprinkle herbs on the chops. Take 1 tsp of dried rosemary, and crush well in your palm to break up and release oils. Sprinkle on chops, flip and repeat on the other side.

Heat grill until smoking hot. Add chops and reduce heat to medium/high. Cook 9 minutes per side.

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