May 24, 2011

Recipe for: Garlic & Rosemary Pork Chops

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: less than 5 min to make the marinade, 1 hr to marinade the pork chops and less than 10 min to grillĀ  MAKES: 4-6 pork chops

It’s officially grilling season (insert huge smile). I absolutely love grilling. It’s just another way to give food a different taste. So, if you haven’t done so already, uncover the grill and clean it out before Memorial Day weekend. It’s time to start grilling!

Are you tired of grilling the same old, same old? Well, I’ve got something a little different for a Memorial Day cookout. Pork chops marinated with garlic, olive oil, lemon and rosemary. Ah-mazing! I find pork chops to be a little bland, very similar to chicken. The key is to create a tasty marinade. Garlic and rosemary are both very strong flavors, so it creates a big impact on a tasteless pork chop. When you grill the pork chops, the bits and pieces of garlic and rosemary get nice and toasted. Oh man, you’ll love it. So, try something a little different this Memorial Day or add this to the menu. Your guests will be happy you did.

2 tablespoons of chopped rosemary
2 tablespoons of chopped garlic
3 tablespoons of lemon juice
1/4 cup of olive oil
salt + pepper to taste
4-6 pork chops

1. Prepare the marinade. In a small bowl, combine the lemon juice, rosemary, garlic and olive oil.

2. Pour marinade over pork chops. Lay the pork chops in a shallow baking dish. Lightly salt and pepper each side. Pour the marinade over the pork chops coating all sides and rubbing it with your fingers. Let it sit for 1 hour at room temperature.

3. Grill the pork chops. I recommend grilling the pork chops on an outdoor grill, but if you must, the stove top works perfectly fine too. These pork chops were fairly thin, so it didn’t take to long to cook. Over the stove, heat the grill pan at medium high and add about 2 tablespoons of olive oil. Lay each pork chop on the grill pan. Be sure it sizzles indicating the pan is hot enough. Each side takes about 3-5 minutes to cook all the way through. Be sure to not overcook or else you’ll end up with a dry chop. It’ll take about the same time to cook these pork chops on an outdoor grill.

4. Serve and top with herb salsa. Pair this grilled pork chop with the perfect herb salsa you can find on Pretty Tasty Things. Enjoy with a side of fingerling potatoes and grilled corn on the cob. This is a perfect meal for a Memorial Day cookout.

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  • Anything with garlic and rosemary is guaranteed to taste great! This looks so tasty.

    • Isabel

      They compliment the pork so well! I’m definitely a fan of garlic & rosemary. It’s the first time I’ve ever tried it!

  • Looks gorgeous! Can’t wait to try this recipe. Great share, thanks!

    • Isabel

      You’re welcome! thanks for visiting :) Hope you try it!

  • Tried this recipe out with my boyfriend – we determined the garlic and rosemary measurements were a tad strong. I’d recommend halving both of those amounts but other than that, this was FANTASTIC and something we’d both eat again.

    • Isabel

      Hi, JoAnna! Thanks for leaving your comment. Garlic and rosemary are both strong flavors, totally agree with you there. I just love me a whole lotta garlic and rosemary :) Your suggestion to halving the amounts is great and I’m sure readers will appreciate it! Thanks so much for visiting!

  • This is my go-to combination for chicken and – with a little worcestershire sauce – beef. Trying it on pork chops tonight…full strength!

  • cooking for a very hard to please boyfriend lol hope this shuts him up lol

    • Isabel

      Hahaha, hope this recipe did :)

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