Tender Grilled Pork Chops

Use sauerkraut juice in this recipe for some serious oomph
Editor
Tender Grilled Pork Chops
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Sauerkraut goes well with pork and is a traditional accompaniment to pork chops specifically. This recipe uses sauerkraut juice instead of sauerkraut for a tasty twist. This recipe is courtesy of Biotta Juices.

4
Servings
152
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 boneless pork loin chops
  • 1/4 Cup olive oil
  • 1 Cup Biotta sauerkraut juice
  • 2 Tablespoons soy sauce
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 Tablespoon thyme, chopped
  • 1 Tablespoon rosemary, chopped
  • 1 Tablespoon Dijon mustard

Directions

Place pork chops in a large re-sealable bag. In a medium bowl, whisk together all remaining ingredients until well-combined.

Pour marinade mix on top of pork chops in bag.

Distribute marinade to ensure all meat is covered. Set bag in a bowl and place in fridge for 2 to 4 hours.

Pre-heat grill. Lightly oil grill grates.

Place pork chops on grill at 10 o’clock position and grill for 3-5 minutes until dark grill marks appear. Then, rotate the pork chop (without flipping) to the 2 o’clock position and grill an additional 3-5 minutes until cross-hatch grill marks are formed.

Flip pork chop over and continue grilling until the internal temperature reaches 145 degrees F.

Then, let pork chops rest, tented with foil, for 5 minutes before serving.

Serve with coleslaw and a baked sweet potato.

Nutritional Facts

Total Fat
13g
19%
Sugar
6g
7%
Saturated Fat
11g
46%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
69µg
77%
Calcium, Ca
78mg
8%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
14µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
17mg
5%
Phosphorus, P
25mg
4%
Sodium, Na
453mg
30%
Water
53g
2%