Succulent Pork Chops
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ginger paste
- 1/2 teaspoon dried sage
- 1 teaspoon kosher salt
- 4 boneless pork chops
- 2 tablespoons olive oil
- Whisk together the garlic, ginger, sage, and salt in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least two hours.
- Heat olive oil in a skillet on medium-high or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Cook until the pork is no longer pink in the center, about 7 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
garlic, ginger paste, sage, kosher salt, pork chops, olive oil
Taken from www.allrecipes.com/recipe/164613/succulent-pork-chops/ (may not work)