The other day I made a fantastic salad served with a light tarragon dressing. The flavor worked so well with my salad, that I thought it might work just as well in a pork recipe. I gave this lovely pork a bath in my dressing, then skewered them up for the grill. The pork turned out perfectly tender, with a wonderful hint of tarragon.
That’s what I call a simple meal. Can’t beat that!
- 1 medium shallot, thinly sliced
- 2 tablespoons tarragon wine vinegar or sherry vinegar
- 2 tablespoons tarragon, rough chopped
- 1 pound boneless pork chops, sliced in 2" pieces
- 3 tablespoons olive oil
- 1 clove garlic, minced
- Marinate shallot, vinegar, garlic, tarragon and pork with 1/4 tsp salt for 30 minutes in a large bowl.
- Skewer pork and barbecue until pork is just done. Remember that it will continue to cook after removed from the grill, so take care not to over-cook, or it will be tough and chewy, not tender and moist.
NUTRITION FACTS Servings: 4 Amount Per Serving Calories: 277 Total Fat: 16.54g Cholesterol: 62mg Sodium: 52mg Total Carbs: 3.75g Dietary Fiber: 0.65g Sugars: 1.60g Protein: 25.18g Weight Watchers Points 7