With all of the classic savory porchetta flavors, this take uses pork chops, instead of pork roast, for a quick and easy summer barbecue main dish for you and yours.
Recipe tags: italian-herb base, easy difficulty, main, pork, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | Better Than Bouillon® |
| 2 Tbsp | lemon juice |
| 2 Tbsp | olive oil |
| 2 cloves | garlic, minced |
| 1 Tsp | fennel seeds, lightly crushed |
| ¼ Tsp | hot pepper flakes |
| 4 | bone-in pork chops (about 1-inch thick) |
Directions
Preheat grill to medium-high heat; grease grates well.
In medium bowl, whisk together Culinary Collection Italian Herb, lemon juice, oil, garlic, fennel seeds and hot pepper flakes. Add pork chops and toss to coat. Let marinate for at least 10 minutes at room temperature and up to 8 hours covered in refrigerator.
Grill pork chops, flipping once, for 12 to 16 minutes or until grill-marked, just a blush of pink remains in center and instant-read thermometer registers 160°F at thickest part of chop. Let rest for 5 minutes before serving.
Tips: Use porchetta marinade to flavor other cuts for grilling, such as steak, lamb chops, chicken or fish.
Substitute the lemon juice with white wine if preferred.
Round out the pork chops with roasted carrots, mashed potatoes and lemony asparagus.