Garlic & Rosemary Grilled Pork Chops
I love a dinner that can be cooked on the grill in it’s entirety. I also love harvesting herbs from our backyard garden and using them liberally when we cook. It makes me feel like I’m in a Greek village somewhere rubbing rosemary all over my pork chops These are the little moments that make cooking enjoyable. Closing our eyes, smelling garlic and herbs with roasting meat, standing barefoot by the grill and relishing the warmth of a summer evening, this is what looking for romance in the ordinary is all about. I always sound a bit bonkers when I start talking about romancing every little moment we can, but this is what it looks like. This is a life well lived.
Ingredients:
4 pork chops (bone-in or out will work equally well, bt bone-in will need to cook longer)
1 tablespoon olive oil
4 garlic cloves, grated
2 tablespoons rosemary, finely chopped
1 teaspoon sea salt
1 teaspoon brown sugar
Directions:
Mix the olive oil, garlic, rosemary, salt, and brown sugar in a bowl. Rub the mixture all over the pork chops and cover them. Let them marinate in the fridge for up to 24 hours. If you can’t let them marinate then leave them at room temp for about 20 minutes or so before cooking. If you did marinate, remove them from the fridge about 30 minutes before cooking. When you’re ready to eat, preheat the grill to medium heat. Place the chops on the grill and cook for about 8 minutes per side with the lid closed. It will depend on the thickness of the chops, so use your cooking intuition here. I promise you have it! Remove from the heat and let them rest for about 10 minutes on a covered plate.
