Marinated Lamb or Pork Chops

¼ cup High-Heat oil (see page 10 of Simple Choices for Healthier Eating)
2 tablespoons apple cider vinegar
Juice of ½ lemon (about 1 tablespoon)
2-3 teaspoons Dijon-style mustard
¼ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon pepper
2 garlic cloves, minced (2-3 teaspoons)
1 tablespoon chopped fresh rosemary (see our June TTT for preparation tips)
Small onion, sliced
4-6 small lamb or 2 large pork chops

Make Marinade: Open a gallon-sized zipped-topped bag, rolling down the top and allowing it to stand open on the counter. Combine oil, vinegar, mustard, ginger, salt, pepper, garlic, and rosemary in the bag. With a whisk, stir vigorously. Add onion slices and chops. Seal bag, squeezing out as much air as possible. Gently massage marinade into meat, making sure each piece is well coated. Use care to avoid having the bones poke holes in the bag. Lay bag inside a small baking sheet with sides (this will catch any marinade that happens to leak from the bag. Refrigerate for at least 3 to 6 hours. (If possible, turn bag over, again massaging meat, once during the marinade time.)

Broil: Open bag and pour contents – meat, onions and marinade – into baking dish; spoon marinade and onions over chops. Place under broiler set to 450 degrees. Broil for 5 to 10 minutes on each side, until internal temperature reaches 140-145 degrees for lamb or 160-165 degrees for pork. Allow meat to rest for 5 minutes before serving. During this resting time, you may cover the meat with foil to keep it warm, if desired.

Serve: Spoon cooked onions and sauce over chops. Serve.