whats a pork lover to do?
Grilled Pork Chops With Garlicky Ginger Plum Sauce (just leave the salt out if you want to) - http://www.nytimes.com/2008/09/10/din...
Marinate a pork tenderloin or several pork chops for 2-4 hours in the following:
1/2 cup dry white wine
1 Tbsp spicy brown mustard
1 Tbsp honey
1/2 tsp Herbes de Provence, crushed in mortar (or a mixture of dried rosemary, lavender, marjoram, and savory
)1 tsp lemon juice (or more to taste)
Remove and grill until done to 155 degrees with instant-read thermometer, brushing with the marinade while cooking.
Also - think about dry rubs that you can later mix with a bit of olive oil and rub onto the chops: http://www.bbq-fyi.com/pork-rub-recip...
Here's my favorite pork chop marinade (enough for 2 big chops, marinate for 1 - 8 hours):
1/4 cup olive oil
zest from 1/2 a lemon, finely slivered
juice from 1/2 a lemon
1/2 an onion, finely chopped
1 large clove garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon each dried thyme, sage, and marjoram
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
The basis of this recipe used a food processor to get the onion pureed... but I'm happy to finely chop the onion instead of washing the Cuisenart (maybe just me).
Not sure how limited the sodium needs to be, but there is only a 1/4 t and some of it is left in the marinade. Also -- make sure that your pork chops are not "pre-brined" or otherwise injected with a sodium laced chemical.
A simple and delicious way to go is to sprinkle on a little salt and pepper, a few small shakes of garlic powder and onion powder. Rub it in and let sit 30 minutes for the "flavors" to soak in.
You can brush on a little oil before grilling, but that's all you need to do.
The smoke from the charcoal adds a lot of flavor too.
You are using charcoal to grill, right?