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

Here is how you make these great chops (again, these recipes are created by the fine folks at the Chopping Block – I made no substitutions or alterations).

1. Heat the grill to medium heat
2. 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
3. Brush the chops with oil and sprinkle with the salt/rosemary powder
4. 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.
5. Flip the pork and repeat. Continue to cook until an instant read thermometer reads 135-140 degrees.  
6. Allow the pork to rest before serving

This recipe pares with a Roasted Peppers, Capers and Pine Nuts (which will be reviewed later on).

How do you cook your pork chops? Grilled? Baked? How do you prepare them? Marinade? Rub? Plain with salt and pepper?  If you’ve got a favorite pork chop recipe please share it and I’ll review it in a future post.

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