My husband raved about this pork and could not stop eating it! This marinade would be great with chicken too. We grilled our pork, but according to the recipe's original source, you can bake the meat covered with the marinade at 375 in a baking dish for about 45-50 minutes until the pork is cooked through.
zest of 1 lemon
3/4 C fresh lemon juice (4-6 lemons)
1/2 C olive oil (plus extra if you need to brush it onto your grill)
2 TBSP garlic, minced
1 1/2 TBSP fresh rosemary leaves, minced
1 TBSP fresh thyme leaves, chopped
2 tsp Dijon mustard
2 tsp Kosher salt
4 Pork butterfly chops
Slice the pork chops into two pieces horizontally (so there is a total of 8 pieces).
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and salt in a large bowl or gallon zippered plastic bag.
Place the pork chops in the marinade and cover the bowl or seal the bag.
Leave it in the fridge to marinate for at least 3 hours up to overnight.
When you are ready to cook the pork, preheat the grill and brush or spray with olive oil so the meat doesn't stick.
Sprinkle the pork with salt and pepper and grill the pieces on both sides until the meat is cooked through (15-25 minutes).
Baste with the remaining marinade while grilling.
Serve warm off the grill!
*This recipe is slightly adapted by Cookie Sundays from the Barefoot Contessa via Annie's Eats.