It's the last weekend of the Slow Travel grilling mains and sides cook-a-thon and its been a quick, easy exploration of various ingredients. Actually, another week was just added but we'll be in a tent along the shores of Lake Huron next weekend so I likely won't be updating my blog or grilling anything then. Sandi selected rosemary as her ingredient.
It was Paul's turn to cook last night so he actually made the entry for this week's slowtravel cooking challenge. This pork chop recipe is from the fine folks at Weber - if you've not been to their site you really should check it out for an amazing collection of grilling tips and recipes.
With this recipe the rosemary is a key ingredient in the marinade. You'd not think that such a small amount of an herb would leave a distinctive taste but it did! We both agreed that these chops were amazing - moist, full of flavour . . . a perfect treat!
Better yet, they were easy to make! We got home late from our shopping trip in the US. Paul started the marinade at 5 PM and we were still sitting down to an amazing dinner at our usual time. Heck, we even had time for an amazing pre-dinner cocktail - the Raspberry Thyme Smash that we made a few years ago and had forgotten about.
Pantry Pork Chops
1/4 cup plus 1 tablespoon fresh lemon juice
3 tablespoons soy sauce
1 tablespoon extra-virgin olive oil
1/2 teaspoon packed light brown sugar
1/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 bone-in pork loin chops, each about 8 ounces and 1 inch thick
In a medium bowl whisk the marinade ingredients.
Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and allow to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Remove the chops from the bag and discard the marinade. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 mintes. Serve warm.
I have Webers latest grilling cookbook and it is chock full of delicious recipes Jerry!!!!
Posted by: bellini | August 28, 2011 at 01:13 PM
We have that book as well bellini - in fact, we have 4 Weber grilling books. All are wonderful!
Posted by: JDeQ | August 30, 2011 at 08:06 AM
Looks good. We have pork at least once a week! I am sick of all my recipes!
Posted by: Palma | August 30, 2011 at 11:25 AM
I hear you Palma - it is so easy to get bored!
Posted by: JDeQ | September 07, 2011 at 07:52 PM