Bastille Day Pork Chops
3.8
(25)
This recipe can be multiplied indefinitely.
Recipe information
Yield
Makes 4 servings
Ingredients
4 thinly sliced pork chops (weighing about 1 3/4 pounds total)
4 teaspoons extra-virgin olive oil
1 tablespoon fresh rosemary
2 heaped teaspoons quality dried oregano
Sea salt and freshly ground black pepper
Preparation
Step 1
1. Rub the pork chops on each side with the oil. Mince the rosemary and combine it with the oregano in a small dish. Press equal amounts of the herbs onto both sides of each pork chop and let them sit at room temperature for at least 2 hours, and in the refrigerator up to 8 hours.
Step 2
2. Build a small fire in a barbecue, and when the coals are red and dusted with ash, spread them out and set the grill about 3-inches above the coals. Grill the pork chops until they are golden on the outside and still moist and just slightly pink on the inside, about 4 minutes per side. Remove from the grill, sprinkle lightly with salt and pepper and serve immediately.
