Written by adam on Apr 7, 2006
Lamb Pork Chops
Filed Under: Recipes
This is an alteration on Giada de Laurentiis' Grilled Pork Chops, and if I do say so myself, a very similar to my slashed pork chops recipe. We don't eat lamb or veal in my house so everything like this usually has to be converted to pork or beef. Right now, Food Network.com is having an Easter Celebration. You can catch a clip of Giada making these chops.
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 pork chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat your grill up and add the chops directly over the coals. Sear for about 2 minutes per side. Remove the chops to indirect heat and continue to cook until done.