This surprising combination of flavors will have your guests asking for more! Mayonnaise is substituted for oil: not only does it add its creamy texture to the marinade, but it also keeps the raging flames at bay.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk mayonnaise, Marsala wine, basil, paprika, garlic powder, Worcestershire sauce, lemon juice, celery salt, and cayenne pepper together in a bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

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  • Preheat grill to 400 degrees F (200 degrees C) and lightly oil the grates.

  • Remove the pork chops from marinade and shake to remove excess moisture.

  • Cook pork chops on the preheated grill, basting with marinade every 15 minutes, until an instant-read thermometer reads 165 degrees F (74 degrees C), 30 to 40 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

354 calories; protein 24.6g 49% DV; carbohydrates 7g 2% DV; fat 23.4g 36% DV; cholesterol 68mg 23% DV; sodium 524.9mg 21% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/08/2017
Don't cook your pork chops to 165 degrees, they will turn out like shoe leather. I cooked mine to 140 degrees and let them rest until they came up to 145, you will be happy you did. The marinade is flavorful and is easily adaptable to suit your taste. Read More
(2)

Most helpful critical review

Rating: 3 stars
07/21/2018
7.20.18 I used thin pork chops and thicker would have been better. They cooked in next to no time and like many other reviewers mentioned I cooked to 140ºF and covered them for 5 minutes before serving. The only flavor that seemed too dominant to me was the basil so I'd probably cut that back in the future. OK but not sure I'll make again. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/07/2017
Don't cook your pork chops to 165 degrees, they will turn out like shoe leather. I cooked mine to 140 degrees and let them rest until they came up to 145, you will be happy you did. The marinade is flavorful and is easily adaptable to suit your taste. Read More
(2)
Rating: 5 stars
01/07/2018
This recipe is foolproof. The mayo marinade makes the pork chops very tender. I substituted smoked paprika for regular paprika and cooked the chops to 140 degrees. They had a perfect spice flavor. I couldn t detect the lemon which was OK by me. I served it with baked potatoes corn and cranberry sauce. Read More
Rating: 4 stars
05/29/2018
Pretty tasty and they carmelize nicely on the grill. Golden brown and crunchy edges. Only marinated about two hours. Will do overnight next time. Will add salt also. Needed it for sure. Read More
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Rating: 3 stars
07/21/2018
7.20.18 I used thin pork chops and thicker would have been better. They cooked in next to no time and like many other reviewers mentioned I cooked to 140ºF and covered them for 5 minutes before serving. The only flavor that seemed too dominant to me was the basil so I'd probably cut that back in the future. OK but not sure I'll make again. Read More
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