Some days I am lucky I get food on the table for dinner. This was actually a well thought out meal but the lack of ambition was what was killing me. I was exhausted and wanted nothing to do with cooking. The lure of takeout or going to a restaurant were calling my name. But, I resisted. I am trying to save our money for a few more short weekend trips we have planned the rest of the summer. Can you believe it is already over half over? It feels like we just started!
This is actually a VERY simple meal. I set the pork chops to marinate first thing in the morning. That way as my ambition to make dinner wanes during the day I can remind myself that dinner is almost half done. All I need to do is take the pork chops out of the bag and grill them. Simple veggie and salad sides and dinner is ready!
The pork chops got a bit over cooked so they were a bit dry. Remember to use your meat thermometer! Pork can be pink in the middle and cooked to the appropriate temperature. Something that I keep having to remind my griller! (Though thank you dear for grilling!)
I served this meal with a side of green beans, mashed potatoes and a small green salad with feta cheese.
My mostly gluten-free son loved the meal because he could eat everything that we were having.
- 1 1/2 – 2 lbs. boneless pork chops
- juice of one lemon
- 1 Tablespoon of oregano, dried
- 1 Tablespoon of thyme
- 1/3 cup of olive oil
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Place pork chops in a zip loc bag with the rest of the ingredients.
- Place in refrigerator for 2-8 hours until ready to grill.
- Remove pork chops from bag to grill and discard contents of bag.
Serve immediately with rice, vegetables and tzatziki if desired.