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Grilled Lemon Herb Pork Chops

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I discovered this pork chop recipe on Allrecipes and I had to share it with you. Most pork chops I’ve had are tough and not very flavorful, but this recipe produces chops that are not only tender, but taste more like steak than pork! Click here to see the original recipe. I like to buy a pork loin roast (not tenderloin) and cut my own chops at home. This allows me to decide how thick I want the chops, and the roasts are usually cheaper too.

Ingredients
1/4 cup lemon juice (about 1 lemon)
2 tablespoons vegetable oil
4 cloves of garlic, minced
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1/4 teaspoon dried oregano
1/4 teaspoon black pepper
6 boneless pork loin chops

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.

Preheat an outdoor grill for high heat, and lightly oil the grate. Grill pork chops for 5 to 7 minutes per side, being careful not to overcook. Serve with your favorite side dishes and enjoy!

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Grilled Sockeye Salmon

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I really want to love salmon, I really do, but the truth is: I don’t. Every time I order it at a restaurant or make it at home, I try to convince myself that I’m eating it because I love the taste, but honestly if salmon wasn’t so healthy, I probably would never eat it. However, I’m glad to say that I think I finally found the recipe that will turn me into the salmon-lover that I aspire to be!

First of all, I used a beautiful piece of wild-caught Sockeye salmon from Alaska (my birth-state, by the way). Not all salmon is created equal, I’ve found. The salmon is then soaked in a sweet and salty marinade before being grilled. I am a novice at the barbeque, so if I can grill this fish to perfection, you can too!

Ingredients
Large fillet of Sockeye salmon (about 1.5 pounds)
1/3 cup soy sauce
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1/3 cup water
1/4 cup vegetable oil
1/4 teaspoon pepper
1 lemon, halved

Cut the salmon fillet into 3 or 4 serving pieces and put the pieces in a large zip lock bag. In a small bowl, add the soy sauce, brown sugar, water, oil, pepper, and the juice of 1/2 of the lemon; stir until the sugar is dissolved. Pour into the bag with the salmon, seal the bag, and then turn to coat. Allow salmon to marinate in the refrigerator for at least 2 hours.

Preheat your grill to medium heat, and lightly oil the grate. Place the salmon on the grill, flesh-side down, and cook for about 5-8 minutes (depending on the thickness of the fish). Turn the fish, skin-side down and cook another 5 minutes, or until the fish flakes easily. Serve with lemon wedges and enjoy!

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