Pantry Pork Chops

Tonight, I egged some pork chops using a recipe off the Weber grill website: Pantry Pork Chops.

I stabilized my Large BGE at 400* and didn't use any wood chips. I pretty much followed the recipe below except for putting in more Rosemary than is called for, grilling about 4 1/2 minutes a side. We served the meal with roasted vegetables done in the oven. The chops were really tasty - I recommend the recipe.

Marinade
1/4 cup plus 1 tablespoon fresh lemon juice
3 tablespoons soy sauce
1 tablespoon extra-virgin olive oil
1/2 teaspoon light brown sugar
1/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

4 bone-in pork rib chops, each 10 to 12 ounces and about 1 inch thick

1. In a medium bowl whisk the marinade ingredients.
2. Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and allow to stand at room temperature for 15 to 30 minutes before grilling.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Remove the chops from the bag and discard the marinade. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 mintes. Serve warm.