Basil-Balsamic Pork Chops - Oamc - cooking recipe

Ingredients

12 pork chops
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup lemon juice
2 tablespoons honey or 2 tablespoons agave nectar
3 teaspoons minced garlic
3 teaspoons dried basil
2 1/4 teaspoons black pepper

Preparation

Rinse and trim pork chops as desired. If they are very thick, you may want to butterfly.
Place 4 chops in each of 3 one gallon sized freezer bags.
In a medium bowl, whisk together olive oil, vinegar, soy sauce, lemon juice,and honey. Pour over chops in bags, dividing evenly.
Into each bag, measure 1 teaspoon garlic, 1 teaspoon dried basil, and 3/4 teaspoon black pepper.
Close bags and shake and smush around to mix marinade well and coat chops evenly.
Reopen bag and push out as much air as possible. Seal tightly. Label bag and place in freezer.
To cook chops:.
Thaw completely in refrigerator.
Remove chops from marinade and discard marinade.
Heat grill to medium and grill chops, turning occasionally until a thermometer reads 160 degrees in the thickest part of chop.
Remove from grill and serve.