The main course in our Rendezvous Under the Stars was a Rosemary Grilled Pork Chop. You know me, I love me some pig: bacon, chops, tenderloin.
The pork chops themselves were very simple – not too fancy at all. I really hate when recipes get too elaborate. I say buy good quality ingredients and dress them minimally just to draw the true flavors out. This recipe does just that with a total of three ingredients: pork, salt and rosemary (plus olive oil). Simple, minimalist ingredients that make this dish perfect.
The detailed ingredients are:
Four Bone-in Pork Chops
2 Sprigs rosemary, stemmed and roughed chopped
2 tablespoons sea salt
2 Tablespoons extra virgin olive oil
- Heat the grill to medium heat
- Place the chopped rosemary and salt in a mortar and pestle (I didn’t use the M&P, I just used a knife to chop the salt and rosemary into a fine powder
- Brush the chops with oil and sprinkle with the salt/rosemary powder
- Grill the chops on the first side until you have well-distinguished grill marks, 2-3 minutes then rotate the chops 90 degrees turn to achieve a diamond grill pattern and continue to grill until well marked.
- Flip the pork and repeat. Continue to cook until an instant read thermometer reads 135-140 degrees.
- Allow the pork to rest before serving