Grilled Boneless Pork Chops with Rosemary

 

I recently purchased a pork loin at an excellent price.  

After it was all said and done, we enjoyed three different meals and two meals of leftovers from this one $9.17 pork loin!

For this meal, I sliced six pieces of the pork at about 1" thickness.

I love the flavor of Dale's Marinade.  Dale's was first bottled in Birmingham in 1946.  

I placed my pork in a glass bowl, poured in enough of the Dale's marinade just to cover, and then added about 3 T. of finely chopped fresh rosemary.

I covered the bowl and refrigerated for 4 hours.

Then it was time to grill!

While the gas grill preheated, I removed the sliced pork from the marinade and patted the pieces dry with paper towels.

When the grill temperature had reached 450 degrees F., I placed the pork on the grill.  You want the grill grates to be super hot to allow those great grill marks.  Do NOT  attempt to turn the pork until it easily releases from the grill grates.  It will take 4 - 5 minutes at which time you can turn the pork 1/4 turn.  Allow to cook another couple of minutes and, at that point, you can flip to the other side and repeat the process.  After turning the pork over, lower the heat the medium.

When the internal temperature reaches 145 degrees F., the pork is cooked.

Remove from the grill and place on a plate or rimmed baking sheet.  Cover with foil and let the pork rest for 5- 10 minutes.

I served the pork with rice, green beans, and sliced tomatoes.  This was an amazing meal!