- 1/4 cup oil ( I used rice bran oil, but you can use olive oil)
- 3 tablespoons low sodium soy sauce ( I checked many labels)
- 2 tablespoons balsamic vinegar (I used white balsamic)
- 2 teaspoons herb de provence
- 1 teaspoon your favorite grill seasoning
Mix it all up in a large plastic sealed type bag, and add the chops. Marinate for 3 - 6 hours in the refrigerator.
Heat up the grill and cook 6-9 minutes per side depending on how thick they are. I started out with a hot grill, got some good grill marks, then quarter turned to get another grill mark. Then turned it down to med heat and put the lid down. Flipped and finished cooking until done...they should feel firm or you can check the temp 145 - 150 degrees.
Remove from grill and let them rest under a foil tent for 5-7 minutes. Or turn the oven on for a minute and then off and let them rest there until everything else is ready to go!
They were very moist and tender, and I was happy with them. The flavor of the marinade was spot on perfect, and this recipe is a keeper. I cooked up the whole package and threw some in the freezer, and took one for lunch the next day. They warmed up nice and tasty in the microwave. From the freezer I put the in a dry frying pan and covered it until warmed. They would be great for breakfast too!