| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Lemon juice |
| 1/4 |
ts |
Garlic powder |
| 1 |
tb |
Salt |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Pepper |
| 6 |
|
Bay leaves; halved (up to) |
| 8 |
|
(1-inch thick) pork chops |
INSTRUCTIONS
Combine all ingredients except pork chops in a 9x13 baking dish, mixing
well. Add meat to marinade. Cover and marinate overnight in refrigerator,
turning occasionally. Remove chops from marinade and placeabout 4 to 5
inches above medium coals. Grill for 30 to 45 minutes or until chops are no
longer pink, turning and basting occasionally. Yield: 6 to 8 servings.
ROBYN BROWN
MARINATE OVERNIGHT
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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