Grilled Pork Chops With Rosemary Gremolata Recipes

GRILLED ROSEMARY GARLIC PORK CHOPS

Steps:

• Combine all ingredients for marinade in a shallow pan.
• Add chops and toss well with mixture to coat evenly.
• Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
• Grill over medium high heat for about 20 minutes.

PORK CHOPS WITH GREMOLATA

Steps:

• For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of the water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup cold water. Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.
• Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
• Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper. Season with black pepper to taste.
• Remove the chops from the brine and pat dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side. Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more. (An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving. Divide chops among 4 plates and serve topped with the gremolata.

GRILLED ROSEMARY PORK CHOPS

Steps:

• Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
• Preheat grill (I just use my little on-the-counter fake George Foreman grill).
• Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.

GRILLED ROSEMARY PORK CHOPS

Steps:

• Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
• Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).