Mediterranean Grilled Boneless Chops
My mom’s pork chops were probably my favorite meal growing up. She would dredge them in flour before frying them in a pan. The breading would be juicy and soggy by the time the chops ended up on our plates. I loved them that way.
My husband prefers grilled or double breaded and almost deep-fried pork chops. I chose the healthier version for these and grilled them after trimming some of the fat and marinating them for several hours in Mediterranean herbs.
6 boneless pork chops
1/2 c. green onions
1/2 c fresh mint leaves
1/4 fresh oregano
3 garlic cloves
1/2 tsp. rosemary
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
3 T extra virgin olive oil
1/4 dry white wine
Place herbs and garlic into a food processor.
Process until they are finely chopped. Drizzle in the olive oil and process again. Whir in remaining ingredients. In a shallow dish, coat pork chops with marinade on all sides. Cover and refrigerate for 3 to 4 hours or longer.
Grill chops on a hot grill until they are done.