Serve these chops with a medley of grilled vegetables, such as mini sweet peppers, sliced fennel bulbs, corn on the cob, whole small onions, wedges of squash and flat green beans.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
MethodTrim off all but 1/8 inch (3 mm) fat from chops; slash remaining fat at 1-inch (2.5 cm) intervals. Set aside.
Using mortar and pestle or bottom of heavy pot, lightly crush caraway seeds. In glass bowl, mix together caraway seeds, garlic, lemon rind and juice, half of the oil, the rosemary, pepper and salt; add chops and turn to coat. Cover and marinate in refrigerator for 4 hours. (Make-ahead: Refrigerate for up to 24 hours, turning occasionally.)
Brush lemons with remaining oil. Place chops and lemons on greased grill over medium-high heat; close lid and grill, turning once, until lemons are slightly charred, and juices run clear and just a hint of pink remains in centre of chops, about 10 minutes. Serve chops with lemons to squeeze over meat.
Nutritional facts Per serving: about
- Sodium 200 mg
- Protein 24 g
- Calories 243.0
- Total fat 14 g
- Cholesterol 66 mg
- Saturated fat 4 g
- Total carbohydrate 5 g
- Iron 9.0
- Folate 3.0
- Calcium 4.0
- Vitamin C 27.0