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Basil Lemon Pork Chops Marinade is an easy, 4-ingredient marinade recipe that makes the most tender Grilled Basil Lemon Pork Chops. Throw ingredients together in under 5 minutes, marinate, and grill! A Paleo, Whole30, and gluten free, this is one of the BEST pork chop recipes for the family. PLUS, tips for making the best grilled pork chops!
Have I got a treat for you today! And not even one treat, but two. First of all, do you love easy marinade recipes? The recipe I’m sharing today that you see on these juicy lemon pork chops is a quick 4-ingredient marinade.
What’s in this 4 ingredient meat marinade?
That’s it. Really.
Put this all in a zippered plastic bag along with top loin chops (also known as New York pork chops), let it marinate in the refrigerator for at least 3 hours, then grill away!
My family went crazy for these simple basil lemon pork chops. The olive oil and lemon juice combination lends to the most tender grilled pork chops I’ve ever had. I’ll be more than happy to make them for my pork lovin’ family several times throughout the summer because they are so easy.
After all, the summer is for grillin’.
Both gas and charcoal grills have their benefits: charcoal adds a nice, smoky flavor, and gas is very convenient to use. But the truth is you can’t go wrong if you’re grilling, especially if you’re grilling mouthwatering, tender-licious pork!
If you don’t have the fortune of owning a sensational smoker, then I recommend using the following techniques: you can season your meats with smoky flavor spices such as smoked paprika or smoked pepper or you can add liquid smoke to a marinade. But be careful; a little bit goes a long way.
One forty-five is where pork thrives! If you’re looking to cook your pork chops, loin roasts and tenderloins medium rare, then you want an internal temperature between 145°F (medium rare) and 160°F (medium). Ground pork (like all ground meats) should be cooked to a 160°F. And although it’s extremely difficult, you really need to fight the urge to stuff pork into your mouth right after it comes off the grill. It should really get a three-minute rest to let all the juices settle. Juicy things come to those who wait.
All of them. I’m just joking around. I love to grill back ribs, bacon, pork belly, blade steaks, chops, country-style ribs, crown roast, ham, ground pork, loin roasts, sausages, pork shoulder, spareribs, including St. Louis-style ribs, back ribs and tenderloin. Oh wait; did I just name most of the cuts? Sorry about that! The truth is, when it comes to grilling pork, you can’t go wrong. Go whole hog!
The most reliable and effective way is the classic – use a digital meat thermometer. Push it into the thickest part of the cut and if it reads 145°F, you’re taste buds will soon be in pork-alicious bliss. The meat should be a blush pink color.