Steaks and Chops: Succulent Grilled Hickory Pork Chops

2 boneless pork chops1/2 cup white wine3 tablespoons olive oil1 tablespoon lemon juice1 clove garlic, crushed1/2 teaspoon dried sage2 teaspoons dried parsleyPepper, to tasteHickory wood chipsMix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours. Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals. Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor. Amount Per Serving  Calories: 286 | Total Fat: 22.6g | Cholesterol: 18mg Powered by ESHA Nutrient Database

Succulent Grilled Hickory Pork Chops

Servings Per Recipe: 2

Amount Per Serving

Calories: 286

Total Fat: 22.6gCholesterol: 18mgSodium: 17mgTotal Carbs: 3.4g    Dietary Fiber: 0.4gProtein: 6.9g VIEW DETAILED NUTRITION
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