Grilled Lemon Herb Pork Chops

This was so good I think even the star chef of Boy Meets Grill, Bobby Flay, would approve. His grilling skills have always inspired me and this is one of the results.

I prefer bone-in chops because of the flavor and moistness, but you could also do these boneless if you prefer. Just be careful not to overcook, especially off the bone. Use a digital instant-read thermometer - there is nothing more disappointing than dry, overcooked pork.

3 bone-in pork chops

Herb Marinade:

2 cloves garlic, peeled

2 Tbsp fresh rosemary leaves

2 Tbsp fresh thyme leaves

3 fresh sage leaves

1/4 tsp crushed red pepper flakes, or to taste (I use Turkish Aleppo pepper)

zest of 1 lemon

juice of 1 lemon

2 Tbsp seasoned rice vinegar

1/4 cup olive oil

1/2 tsp salt

freshly ground black pepper to taste

Pulse together the marinade ingredients in a small food processor. Reserve 1/4 of the mixture as a final glaze.

Toss the pork chops with the remaining marinade in a shallow dish or a zip-closed plastic bag.

Allow to marinate at least an hour, or even better overnight covered in the refrigerator.

When ready to cook, return the pork chops to room temperature.

Heat grill to high. Grill first side for about 3-4 minutes, or until nice sear marks occur.

Turn heat down to medium. Flip the chops and spread the reserved glaze evenly on top of the chops.

Continue cooking just until the chops are cooked through, about another 3-5 minutes. A digital instant-read thermometer should read 150F for medium.

Remove chops to a cutting board or serving platter.

Serves 2-3.

Comments

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