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Source: George Foreman's Knock-Out-The-Fat Cookbook

Grilled Pork Chops w/Sage-Wine Marinade
Sage is an ideal complement to pork and is used often with roast pork. It lends distinct flavor to this pork grill. An ideal accompaniment is warm cinnamon applesauce.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 5 to 20 minutes
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1/4 cup extra virgin olive oil
1/4 cup vinegar, herbed
1/4 cup white wine
1 tablespoon honey
2 teaspoons sage, crushed
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 pork loin chops, about 1/2 inch thick, boneless
canola oil, for the grid, if using a grill




To make the marinade, combine all the ingredients in a medium bowl and mix well.

Place the pork chops in a shallow dish and pour the marinade over the top. Cover and marinate in the refrigerator for 4 hours to overnight, turning once or twice. Let the chops stand at room temperature for 30 minutes before grilling. Reserve the marinade.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, place the chops on an oiled grid above ashen coals for 8 to 10 minutes. Baste with marinade, turn and grill for another 8 to 10 minutes, or until juices run clear when pierced at the thickest point and no pink remains.

If using an electric grilling machine, place the chops on a hot grill and cook for 5 to 7 minutes, depending on the thickness and if they are boneless. When done, they should be lightly firm to the touch, the juices should run clear when pierced at the thickest point, and no pink should remain.


Notes:
Ingredients #1-7 are for the Sage-Wine Marinade.

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