4 (1/2 to 3/4 inch thick) Boneless Pork Loin chops
4 teaspoons Olive Oil or Evening Primrose Oil
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon lemon pepper
Vegetable Bouillon
Heat grill. Mix herbs together. Rub vegetable bouillon on both sides of pork chops, then brush both sides of pork chops with oil; sprinkle with herb mixture.
When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 15 minutes or until pork is no longer pink in center, turning once.
(Broiling: Place pork chops on broiler pan 4 to 6 inches from heat. Cook 12 to 15 minutes or until pork is no longer pink in center, turning once.)
4 servings
This goes great with a whole wheat or multi-grain artisian bread you can get at Walmart in the bakery section. Use Olive Oil, basil herb and sun-dried tomatoes, seasoned with some Parmesean Cheese as a dip. Grill Tomatoes, onions and Avacados slightly and mix with Spring Mix Salad, drizzle some Raspberry vinegar and add some sliced almonds on the top…you’ve got a great dinner!