I must admit I was initially inspired by a recipe I read on Epicurious that called for using fresh rosemary, sage, garlic, fennel seeds, white wine and olive oil on a large pork shoulder roast. The end result sounded divine, so I fiddled with the ingredients to make my meager pork chops--leaving out the fennel seeds, I used rosemary, sage, garlic, coarse sea salt, freshly ground black pepper, white wine and olive oil to make a paste, which I rubbed into the pork chops. Having the leisure to, I let the pork chops marinate overnight and then grilled them on a stovetop grill pan. The trick here, of course, is to heat the grill pan really well, get a good sear on the pork chops and shy away from overcooking (I seared them about 7 minutes per side). The flavors were great and the chops turned out pick-the-bones-and-gnaw-at-them good.
I squeezed a bit of lemon on top just before serving and accompanied these flavorful bone-in pork chops with a creamy orzo with peas (much of the goodness of risotto, with a little less TLC required--and a dish I'll post about a little later).
Pork Chops with Rosemary and Sage
Makes 6 Pork Chops
2 tablespoons fresh sage, finely chopped
2 tablespoons fresh rosemary
4 garlic cloves
1 1/2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 bone-in pork chops
2 tablespoons fresh rosemary
4 garlic cloves
1 1/2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 bone-in pork chops
Place the first seven ingredients in a food processor and pulse until paste-like and well combined. Rub the mixture into both sides of the pork chops and set aside for a few minutes (or if marinating, cover with plastic wrap and refrigerate overnight).
Heat a grill pan til very hot and sear pork chops over medium-high heat until just cooked through (about 7 minutes per side). Squeeze a bit of lemon juice over and serve.
14 comments:
Fresh herbs liven up the taste so much. These chops sound mouthwatering.
I agree with Val...absolutely mouthwatering...so "herbacious!".
Great recipe - I'd be right there with you gnawing on thsoe bones. Glad to see you're a rosemary convert!
Rosemary,sage,garlic: The ultimate combination of Mediterranean flavors! Great recipe!
I think you may be converting me to rosemary too with that mouthwatering porkchop! Plus, I love porkchops and its nice to see it with lemon...everyone seems to go sweet (apple) with porkchops.
That sounds like a divine combination of flavors, plus the grilled taste of the pork chops...mmmmmm!
Oh Yumm!! Those chops look simply amazing!
Maria, great grilling job on the chops and rosemary is wonderful if used sparingly. Again, a little goes a long way.
Thank you all for stopping by. It's always great to hear from you.
Welcome Dharm and History of Greek Food -- hope to see you here more often!
Hey Maria - Please check out my blog. I have something for you!
That's a juicy looking pork chop! The combination of herbs sounds wonderful!
That's a juicy looking pork chop! The combination of herbs sounds wonderful!
That is one amazing looking pork chop, Maria. I don't even like pork chops all that much but I really want to take a bite out of this one!
I bet those were delicious. They look like they were cooked to perfection, juicy with great grill markings!
LL
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