Summer is finally here in NY~ Well says the calendar! We had a beautiful spring day today and thought what a perfect day for the grill. These chops were so tender, thanks to the marinade, we will be making these all summer long and many summers to come!
Busting My Chops Out
1 cup pepperoncini pickling liquid
1 cup pinot grigio
1 cup fresh mangos-muddled
¼ teaspoon salt
¼ teaspoon pepper
¼ cup fresh basil-chopped
4 bone in pork chops
In a shallow dish or 1 large or two (depending on the size of the chops) closable large plastic bag add all ingredients except peppers. Let chops marinate for 1 hour.
Remove chops from marinade and cook on grill until the internal temperature reaches 135 degrees, make crosshatch marks on pork while cooking. Let chops rest for 7-10 minutes.
Grill peppers on grill until lightly seared and softened.
Serve chops with 2 grilled pepperoncini’s and enjoy!