This is another recipe from my mother. She is a wonderful cook. I am grateful that her kitchen enthusiasm has been passed onto me. Years ago, she made me these pork chops. They are so easy and good, I have been making them ever since. Sometimes, I fancy them up by adding a topping of sautéed apples in sage butter or a glaze of some sort. However, this is the original that I make variations from. This recipe works best with thick pork chops. Since thick pork chops can be pricey, I buy a whole pork loin, butcher my own chops, then freeze into family size portions. I can usually get 3 - 4 dinners from one loin. Not bad for 30 minutes of work. My son is not a fan of the garlic stuffed chop, so I don't stuff his.
Serves 4
4 thick pork chops
2 - 3 cloves garlic, roughly chopped
Juice of 1 lemon
Seasoning Salt
Olive oil
For each pork chop, take a paring knife and cut 5 or 6 slits in the chop. Push a sliver of garlic into each slit. Squeeze the juice of a lemon over the chops. Drizzle olive oil over the chops, just enough to keep them from sticking, a couple of teaspoons. Lift each chop up, so the lemon juice and olive oil also touch the underside of the meat. Sprinkle with seasoning salt. Leave out to marinate and come up to room temperature, no longer than an hour. Heat grill to high. Grill chops, turning occasionally, until internal temp of 155. Let rest for 5 - 10 minutes.
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