With the rapid approach of the Fall season and Winter quickly on its heels, we seem to be cranking up the grill more often. I think we’re trying to get in as much outdoor cooking as we can before cooler weather forces us indoors. Not that we wouldn’t grill in the winter. Actually, when BeeBop and I were young and newly married and exiled to the northeast with the Navy, we’d knock the snow off the grill in the middle of January and throw a couple of steaks on there. Of course, all our neighbors talked about those crazy folks from the South out there grilling in their coats and scarves. We didn’t care then. Still don’t. Sometimes you just gotta have something off the grill, ya know?
Yesterday was a pretty lazy day around our house. We slept late and then had the best guests for lunch! NeeNa and Polly. NeeNa is my mom and Polly is NeeNa’s mom. They’re two of the coolest folks I know and I love being around both of them. We had a lovely bowl of potato soup for lunch with a pear, cheese and candied pecan salad. BeeBop said he liked it, but I knew he was looking forward to some meat for supper (that’s the evening meal for those of you who didn’t grow up in the deep south), so I made up a quick rub and sent him out to the grill with the pork chops. Turned out very tasty and BeeBop got his daily dose of meat :-)
4 1/2-inch thick pork chops
2 tsp. chopped fresh rosemary
2-3 cloves garlic, pressed or minced
2 tsp. salt
2 tsp. pepper
Allow the pork chops to come to room temperature. Preheat the grill or start your charcoal if that’s what floats your boat.
Chop the rosemary very fine. Press or mince the garlic. Add the rosemary and garlic to a bowl with the salt and pepper.
Spread a small amount of the mixture on each side of four pork chops rubbing so that it adheres to the surface of the meat. If you have time, let the pork chops stand with the rub on them for 30 minutes before grilling.
Put the chops on the grill and cook about 6 minutes per side, turning only once. Remove from the grill and let stand for 5 minutes. Serve and enjoy!
Yields 4 servings
Grilled pork chops with a rosemary and garlic rub.
5 minPrep Time
12 minCook Time
17 minTotal Time
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Ingredients
- 4 1/2-inch thick pork chops
- 2 tsp. chopped fresh rosemary
- 2-3 cloves garlic, pressed or minced
- 2 tsp. salt
- 2 tsp. pepper
Instructions
- Allow the pork chops to come to room temperature. Preheat the grill or start your charcoal.
- Chop the rosemary very fine. Press or mince the garlic. Add the rosemary and garlic to a bowl with the salt and pepper.
- pread a small amount of the mixture on each side of four pork chops rubbing so that it adheres to the surface of the meat. If you have time, let the pork chops stand with the rub on them for 30 minutes before grilling.
- Put the chops on the grill and cook about 6 minutes per side, turning only once. Remove from the grill and let stand for 5 minutes.
Notes
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