Best Pork Chop Marinade

I wouldn't say that it is "the best," but it is very good.  The recipe calls for 2 teaspoons of dried thyme, and that turned out to be a bit much for our tastes.  Butterflying the chops is a great idea - it maximizes the surface area for the marinade and cuts down significantly on cooking time.

2 servings

22 calculated points (including pork chops)/14 without

Pinot Noir

Ingredients

• 2 large pork chops
• ¼ cup extra-virgin olive oil
• 3 tablespoons dark brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons spicy brown mustard
• 4 cloves garlic, chopped
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon white wine vinegar
• 1 teaspoon mesquite-flavored seasoning
• ½ teaspoon dried parsley flakes
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Directions

Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.

Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.