April 7, 2008 Grilled Rosemary Pork Chops

Easy Tastebud Delights

04.07.08 Edition (April 7, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday morning to you!

This recipe sounds really good. If you don't have rosemary on hand, use what you have. For me, oregano comes to mind. Enjoy!

Grilled Rosemary Pork Chops

4 pork chops (about 8 ounces each), 1 to 1 1/4 inches thick
2 teaspoons chopped rosemary leaves, or 1/2 teaspoon chopped or broken dried rosemary
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 teaspoons corn or canola oil

Sprinkle the pork chops with the rosemary, pepper, and salt. Pour the oil onto a plate and dip the chops into the oil, just moistening them on both sides. If you will not be cooking immediately, cover with plastic wrap and set aside for up to 2 hours.

Heat your grill and arrange the rack so that it is 6 to 8 inches from the heat (the rack should be very clean). Place the chops on the rack, cover with the grill lid, and cook for 6 minutes. Then turn the chops and cook them, covered, for 6 minutes on the other side. Transfer them to the far side of the grill if possible, or to a platter, and place in a 180-degree oven. Keep warm for 10 to 15 minutes. Then serve.

4 SERVINGS

Serve with side salad and baked potatoes.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .