Grilled Herb Pork Chops w/ Grilled Asparagus, Baked Potato, and…

October 2, 2012 at 5:28 PM | Posted in grilling, pork chops, potatoes, vegetables | 1 Comment
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Today’s Menu: Grilled Herb Pork Chops w/ Grilled Asparagus, Baked Potato, and Whole grain Bread.

I got tonight’s recipe from my favorite Pork recipe site, the Pork Be Inspired web site. If you need to know anything about Pork or a Pork recipe this is the site to go to. I’ve left tonight’s recipe along with the web site link at the bottom of the post. On to dinner!

I had Grilled Herb Pork Chops w/ Grilled Asparagus, Baked Potato, and Whole grain Bread.To prepare the Chops I marinated them in 1 cup reduced fat Italian dressing and 4 tablespoons fresh herbs, chopped (any combination – chives, basil, oregano, rosemary). I put them in a Hefty Zip Bag along with the marinade and herbs about 9:00 am this morning. I used Kraft Free Zesty Italian Dressing for my marinade. For the Chop I used a Boneless Pork Loin Chop from Kroger. I preheated the grill on medium high and grilled the Chops for 9 minutes, turning them once. They came out fantastic! The Marinade gave the Chops an incredible flavor and kept the Chops moist. Excellent recipe looking forward to trying more recipes from the Pork Be Inspired website!

For sides I had Meijer Grilled Asparagus, a Baked Potato, and Healthy Life Whole Grain Bread. The Meijer Asparagus comes frozen and you can bake it or warm it up in a skillet, which is how I prepared it. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Herbed Pork Chops


4 pork loin chops, 3/4-inch thick
1 cup reduced fat Italian dressing
4 tablespoons fresh herbs, chopped (any combination – chives, basil, oregano, rosemary)

Cooking Directions

Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours. Remove chops from marinade; discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serves 4. Food Exchanges:
3 lean meat

Serving Suggestions

Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarborough Fair combination of Parsley, Sage, Rosemary and Thyme. Serve with grilled vegetable kabob and deli potato salad.


Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams

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