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Gallery Grilled Pork Chops with Rosemary Gremolata Credit: Con Poulos Recipe Summary prep: 35 mins total: 1 hr 5 mins Servings: 4
Ingredients Ingredient Checklist 8 sprigs rosemary 12 fresh figs, halved 8 cloves garlic, smashed 4 bone-in pork chops, each 1 inch thick (about 2 1/2 pounds total) Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for brushing 1 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice 1/2 cup raw almonds, toasted Crisp Roasted Potatoes, for serving
Gallery Grilled Pork Chops with Rosemary Gremolata Credit: Con Poulos
Recipe Summary prep: 35 mins total: 1 hr 5 mins Servings: 4
Gallery
Grilled Pork Chops with Rosemary Gremolata Credit: Con Poulos
Grilled Pork Chops with Rosemary Gremolata
Credit: Con Poulos
Grilled Pork Chops with Rosemary Gremolata
Recipe Summary prep: 35 mins total: 1 hr 5 mins Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr 5 mins
Servings: 4
prep: 35 mins
total: 1 hr 5 mins
prep:
35 mins
total:
1 hr 5 mins
Servings: 4
4
Ingredients
Ingredients
- 8 sprigs rosemary 12 fresh figs, halved 8 cloves garlic, smashed 4 bone-in pork chops, each 1 inch thick (about 2 1/2 pounds total) Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for brushing 1 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice 1/2 cup raw almonds, toasted Crisp Roasted Potatoes, for serving
Directions
Strip 4 rosemary sprigs of needles except for tops, reserving 1/4 cup needles. Thread 3 fig halves onto each rosemary skewer. Press 2 garlic cloves and needles from one of 4 remaining rosemary sprigs into each pork chop. Place pork on a baking sheet and cover with plastic wrap; let stand at room temperature 30 minutes.
Heat grill for direct heat (or a grill pan over high). Generously season pork on both sides with salt and pepper, keeping rosemary and garlic pressed into flesh. Brush grates with oil. Grill chops until marked on both sides, about 2 minutes a side. Reduce heat to low, cover grill (or tent with foil, if using a grill pan), and continue cooking until a thermometer inserted into thickest parts of pork (without touching bone) registers 140 degrees, 7 to 10 minutes more. Transfer to a platter and drizzle with 1 tablespoon orange juice. Let rest 15 minutes.
Meanwhile, using a mortar and pestle or food processor, combine reserved rosemary needles with orange zest, remaining 1 tablespoon orange juice, almonds, and oil to form a chunky sauce. Season with salt and pepper.
Serve pork with fig skewers, potatoes, and rosemary gremolata.
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All Reviews for Grilled Pork Chops with Rosemary Gremolata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Pork Chops with Rosemary Gremolata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
