Jacques Pepins Spinach Stuffed Pork Chops Recipes

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JACQUES PEPIN'S GRILLED PORK CHOPS



Jacques Pepin's Grilled Pork Chops image

This was pinched from abcnews.com/recipes

Provided by Joyce Wall

Categories     Pork

Time 30m

Number Of Ingredients 6

2 pork rib or loin chops, both 1 1/4 to 1 1/2 inches thick
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp rosemary leaves, chopped frsh
1 1/2 tsp corn or canola oil
fresh rosemary sprigs for garnish

Steps:

  • 1. Preheat oven to 180 degrees Fahrenheit.
  • 2. Trim loin chops of excess fat and sinew.
  • 3. Sprinkle both sides of the chops with the salt, pepper, and chopped rosemary--pat the seasoning so they adhere to the meat.
  • 4. Pour the oil into a plate and dip the chops into the oil on all sides to coat lightly.
  • 5. Set the grill over high heat and allow it to get quite hot.
  • 6. Lay the chops at an angle to the ridges and cook for 2 minutes, until clearly marked. Turn them over, keeping the same angle, so the now visible marks align with the ridges. Cook for 2 minutes in this side. Turn the chops over again and now rotate them as well, so the visible marks are perpendicular to the ridges. Cook for 2 minutes, until a crisscross is clear. Turn the chops over for the third time, keeping them at the same angle. Cook for 2 minutes, so that the second side of the chops has been on the grill as long as the first side.
  • 7. Finally, stand the chops on their outside edges, balanced against the potato half or other prop. Brown for about 2 minutes, shifting the chop as needed so the entire edge is browned. Remove the chops to a platter and place in the oven for about 10 minutes, to allow them to decontract. Garnish with a sprig of rosemary and serve.

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