Chris' Recipes

Bon Appetite!

Herb and Garlic Marinated Grilled Pork Chops

Written By: Chris - Sep• 10•13

Herb and Garlic Marinated Grilled Pork Chops

During the summer months while fresh herbs grow readily in Minnesota, I try to incorporate as many of them into our dishes as possible.  This is a very simple way to prepare chops (or even chicken breasts) while layering them with fresh flavors!

Though I love to brine pork chops, I believe that marinading is the way to go when working with thin cut ones.  Marinades will never sink into meat like a brine will, but it does add great flavor while helping the chops remain moist.   Thin chops can be sufficiently marinated in as little as 30 minutes and the marinade will tenderize the meat and protect it from the intense heat of the grill.

Pork top loin chops  are sometimes sold boneless and called pork loin fillets, which can be cooked just like a chop.

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Ingredients:

2 Boneless Pork chops (I’m not sure, but think these were top loin pork strip chops)
2 Small Fresh Garlic Cloves, pressed
2 – 3 Tablespoons of  Fresh Thyme, chopped 
2 – 3 Tablespoons of  Fresh Rosemary, chopped 
1/3 Cup Extra Virgin Olive Oil
Salt & Pepper, to taste

 

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Chop herbs and combine with oil and pressed garlic and salt and pepper.  Preheat the grill on high heat.

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Allow the chops to rest in marinade (in a zip log bag) at room temperature for about 30 minutes before grilling, but don’t allow the pork (or chicken if using) sit out longer than 30 minutes before grilling.  (Keep in mind that our home is air-conditioned)

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Place the pork chops on the hottest part of the grill.  The pork chops will sear and cook rather quickly.  The time will vary depending on the thickness, but once the edges of the meat starts to become opaque, it’s time to turn them over.  I don’t cook pork past medium or it tends to dry out.  

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Keep track of the initial time of cooking because once you turn them over it will take them just about the same amount of time on the second side to cook through.  Allow to rest for five to ten minutes before serving and they will be moist and delicious!

Enjoy!

Cheers!
~Chris

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