Main Dishes Recipe Box

Lemon Tarragon Pork Chops

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Vicki  Webb, January 2008 MMCW
4 pork chops, 1/3 cup lemon juice, 1/8 cup olive oil, 4 cloves pressed garlic, 1 tablespoon dried and crushed tarragon, paprika.

Marinade: In a small bowl combine lemon juice, olive oil, garlic, and tarragon. Place pork chops in a gallon size re-sealable plastic bag; pour marinade over chops and seal bag. Refrigerate for 6 to 8 hours, or overnight.

Drain chops, discarding marinade. Preheat broiler, George Foreman grill or outdoor grill. Place chops in broiler pan so they are 4-5 inches from heat source. Sprinkle chops with paprika. Broil on one side for 5 to 6 minutes, or until brown. Turn chops and sprinkle with paprika and broil another 5-6 minutes or until done.

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