Chesapeake Bay Pork Chops


  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1 tablespoon seafood seasoning (such as Old Bay)
  • 2 cloves minced garlic
  • 1 tablespoon chopped fresh basil
  • 1 lime, juiced
  • Cracked black pepper to taste
  • 8 boneless pork chops, 1/2 inch thick


Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically.

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Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade.

Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).