Ingredients
1/4 cup tomato juice1/4 cup chopped onion1/4 cup minced fresh parsley2 tablespoons white wine vinegar2 tablespoons lemon juice2 tablespoons canola oil1 tablespoon Worcestershire sauce2 garlic cloves, minced1 teaspoon salt1 teaspoon dried basil1 teaspoon dried marjoram1 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed1/2 teaspoon pepper1/4 teaspoon hot pepper sauce4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
Preparation
In a small bowl, combine the first 15 ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side, or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.
