Adobo para chuletas de cerdo a la parrilla

Ingredientes

• 1/3 cup olive oil
• Juice of 1 1/2 medium lemons, plus zest (zest before juicing)
• 4 cloves garlic, minced
• 3 tablespoons fresh herbs: thyme, rosemary, Italian parsley (finely chopped)
• 1/2 tablespoons red chili pepper flakes
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon ground black pepper
• 3 bone-in pork chops (or boneless)

Preparación

1. 1

   Make the marinade: In a bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, fresh herbs, red chili pepper flakes, salt, and pepper until evenly combined.

2. 2

   Marinate: Place the pork chops in a large resealable Ziploc bag and add the marinade over the pork, ensuring everything is evenly coated. Seal and let marinate in the fridge for 1 to 2 hours. Tip: Allow a maximum of 2 hours, otherwise the meat may turn too tough.

3. 3

   Grill: Preheat your grill to medium-high. Grill for about 4 to 6 minutes, or until it registers at least 145 degrees F in the center. I like to grill pork to about 155 degrees F for a medium-well. See temperatures below.

4. 4

   Let the grilled pork chops rest for 5 to 10 minutes to allow the juices to redistribute. Serve. Enjoy!