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Marinated Pork Chops with
Toasted Garlic and Arugula

Makes 4 servings

• 1/2 cup dry white wine
• 1/4 cup extra virgin olive oil
• 1 package Grill Creations, White Wine and Herb dry marinade
• 4 bone-in pork rib chops, about 10 ounces each and 1 inch thick<
• 2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 3 lightly packed cups baby arugula or spinach
• 1/3 cup raisins
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

1. In a large, resealable plastic bag combine the wine, oil, and dry marinade. Add the pork chops to the bag, press out the air, and seal the bag tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for about 2 hours, turning the bag once or twice.

2. Remove the chops from the bag and let the excess liquid drip back into the bag. Discard the marinade. Let the chops sit at room temperature for 20 to 30 minutes before grilling.

3. In a medium skillet over medium heat, warm the oil. Add the garlic and cook until it turns golden, 1 to 2 minutes, stirring often. Remove the pan from the heat and, while the oil is still a little warm, add the arugula, raisins, lemon juice, salt, and pepper. Mix well to evenly coat the arugula with the oil mixture and to wilt it slightly.

4. Grill the chops over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once or twice. Serve warm with the arugula and raisins.

Prep time: 10 minutes
Marinating time: about 2 hours
Grilling time: 8 to 10 minutes

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