Orange-and-Herb Rubbed Pork Chops


  • 4 tsp. minced garlic (about 8 cloves)
  • 1-1/2 tsp. finely shredded orange peel
  • 1 tsp. dried rosemary, crushed
  • 1/2 tsp. salt
  • Ad
  • 1/2 tsp. dried sage, crushed
  • 1/2 tsp. pepper
  • 4 pork loin chops, cut 1-1/4 inches thick


For rub, combine the garlic, orange peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop.

For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover. Test for medium heat above pan. Place chops on grill rack directly over the pan. Cover and grill, turning once, until an instant-read thermometer inserted in center of a chop registers 160 degrees F and juices run clear (35 to 40 minutes).

For a gas grill, preheat grill. Reduce heat to medium and adjust for indirect cooking. Place chops on grill rack; and grill as above. Makes 4 servings.

By LRP from LWL, MA


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Food and Recipes Recipes Meats Pork Pork ChopsSeptember 11, 2007
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