8 boneless pork chops, 1-inch thick
2/3 cup lemon juice
1/2 cup olive oil
1 4 1/2-ounce jar chopped garlic
2 tablespoons dried tarragon, crushed
Paprika
Servings: 8
For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon. Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6-8 hours or overnight. Drain chops, discarding marinade. Place chops on rack in broiler pan so the chops are 4-5 inches from heat.
Sprinkle the chops with a little paprika. Broil for 5-6 minutes or until brown. Turn chops and sprinkle with paprika. Broil for 5-6 minutes more or until chops are just done.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
2/3 cup lemon juice
1/2 cup olive oil
1 4 1/2-ounce jar chopped garlic
2 tablespoons dried tarragon, crushed
Paprika
Servings: 8
For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon. Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6-8 hours or overnight. Drain chops, discarding marinade. Place chops on rack in broiler pan so the chops are 4-5 inches from heat.
Sprinkle the chops with a little paprika. Broil for 5-6 minutes or until brown. Turn chops and sprinkle with paprika. Broil for 5-6 minutes more or until chops are just done.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
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