by Amanda Lanum
Charlene Patton, with the Kansas Soybean Commission, joined us on Midday in Kansas Monday with a pork chop recipe. Here it is for all of you who'd like to try it!
GRILLED PORK CHOPS WITH MEDITERRANEAN MARINADE
1/2 cup soybean oil
1/2 cup red wine vinegar
2 tablespoons honey
2 cloves garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
6 sprigs fresh rosemary, 2-inches long
2 thick-cut center cut loin pork chops, about 2 pounds
Whirl all ingredients except pork chops in food processor for 15 seconds until blended. Place pork chops in food storage re-sealable bag; pour marinade over pork chops; seal bag and refrigerate for several hours. Remove pork chops from marinade. Discard marinade. Grill pork chops over hot coals to desired doneness or broil in the oven. Makes two pork chops.