Great Grilling with Lawry's Marinades

I recently participated in a Bzz Campaign for Lawry's Marinades and Season salt. I can honestly say, I don't grill Pork Chops, Steaks, Chicken or Veggies anymore without using Lawry's Marinades.  My newest favorite is Santa Fe Chili with Lime. I've used it on Pork and Chicken.

I have grandson's ages 2, 4 and 6. I was worried it may be too spicy, so I made 2 that I seasoned with  Lawry's Season Salt. The boys loved the chops marinaded with Santa Fe Chili w/ Lime and didn't want anything to do with the other chops!! The oldest said "Nana, those were the best pork chops ever, can I have some more?" Thank goodness I had one more for him. :)

This brings me to another subject. Don't over cook your pork. Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends that roasts, tenderloins, and chops should be cooked to an internal temperature of 145 degrees F. and followed by a 3 minute rest time. This will give you a flavorful, tender and juicy pork roast, tenderloin and/or chop. :)  ( I found this information on the cooking chart download available at Pork Be Inspired)

Happy Grilling!

NOTE: As a bzzagent I received a sample. The above is an honest opinion regarding my own personal experience with Lawry's Marinade.