Time: 40 minutes, plus a couple of hours to marinate
Serves: 2
Ingredients
- 2 pork loin chops, about 1/2 inch thick
- 2 TBSP olive oil
- 1/2 TBSP fresh rosemary
- 1/2 TBSP brown sugar
- 3/4 tsp salt
- 1/2 tsp pepper
- pinch of cumin
- Pull your rosemary off the stem and chop the leaves finely.
- Peel and smash your garlic cloves with the side of your knife.
- Combine 2TBSP olive oil, 1/2 TBSP chopped rosemary, 1/2 TBSP brown sugar, 3/4 tsp salt, 1/2 tsp pepper and pinch of cumin in a small bowl.
- Tenderize your pork chops by poking them all over with a fork. I use my handy meat tenderizer, aka meat torture device, but I think a fork would work just fine.
- Rub the olive oil mixture all over your pork chops, cover and refrigerate. If you don't have time to marinate them, I bet they'd still be yummy.
- About 40 minutes before you're ready to eat, preheat your grill to high and close the lid. I only used my 2 outer burners for this and cooked the Grilled Asparagus on the other side.
- Just after you preheat the grill, remove your pork chops from the fridge. Putting cold meat on a hot grill is not a good thing, apparently.
- After your grill is preheated (our gas grill takes about 20 minutes to heat up and the temp was around 500°), carry your pork chops out to the grill and set them over the hot burner. Cover the grill and cook the chops for 5 minutes. I set a timer so I'd know when to flip them.
- After 5 minutes, flip your chops and cook them on the other side for 5 minutes. Set a timer again, just to be sure on your timing.
- Remove the pork chops from the grill and wrap in foil. Let them rest until you're ready to eat - at least 10 minutes.
- Serve by itself or with a little Dijon mustard on the side.
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