These boneless pork chops are served with a bright tomato-cucumber salad that uses the same seasonings as the chops, making dinner a breeze. Try the side salad with summer squash, cooked eggplant or fresh corn, too.
Special Diets:
Ingredients
Method
In a wide, shallow dish, whisk together 1/4 cup of the vinegar, 1 tablespoon of the marjoram, 1 teaspoon of the salt, 1/2 teaspoon of the pepper and garlic.
Add pork and gently massage to fully coat with marinade. Cover and refrigerate about 1 hour.
In a medium bowl, combine tomatoes, cucumber, remaining 1 tablespoon vinegar, remaining 1 tablespoon marjoram and remaining 1/2 teaspoon salt. Set aside.
Prepare a grill for medium-high heat cooking.
Remove pork from marinade and pat dry; discard marinade.
Grill, covered, 4 minutes per side until pork reaches an internal temperature of 145F.
Remove from the grill and allow to rest for about 5 minutes before serving.
Add chives to salad and toss to combine. Serve alongside grilled pork.
Nutritional Info
Serving Size
1 pork chop plus salad
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.