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Grilled Italian Pork Chops With Rosemary Recipe

Guest Author - Paula Laurita

Pork is made for grilling! Italian marinades are wonderfully flavorful. This recipe features the woody taste of rosemary and the sweet flavor of oranges.

Grilled Italian Pork Chops With Rosemary Recipe

Ingredients

  • 4 pork loin chops (about 2 pounds)
  • 6 Tbs olive oil
  • 2 Tbs orange juice
  • 3 Tbs balsamic vinegar
  • 2 Tbs rosemary, minced
  • 1 Tbs orange zest
  • 3 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground

Directions

  1. Mix the olive oil, orange juice, vinegar, rosemary, orange zest, garlic, salt, and pepper in a resealable bag.
  2. Place the pork chops in the bag and seal.
  3. Turn the bag so that the chops are well coated with the marinade.
  4. Refrigerate overnight.
  5. Sear the chops on each side, over high heat for 2 minutes, each side. To get nice diamond shaped grill marks, turn the chops 45 degrees at the one minute mark.
  6. Cook the chops over a medium heat for 3-4 minutes each side, with the cover closed.
  7. Remove from the grill and allow to rest for 5-7 minutes before serving.

Notes: Searing the pork chops will create the Maillard reaction. When the proteins and sugars in the meat are exposed to high heat (searing) a chemical reaction takes place. This results in the creation of new flavors. These flavors are primarily focused in the browned surface of the meat. Contrary to popular belief regular grill searing does not seal in the juices of the meat. Because the marinade contains oil, you need to watch for flare-ups on the grill. I keep a spray bottle with water near my grill.
Know your grill. Know it's hot spots and cool spots. This will help you cook your meat exactly the way you want it.
Don't over concern yourself with the color of the pork. If it has reached an internal temperature of 160F, the meat is safe, even it is pink. Invest in a good meat thermometer.

Like pork? Try these other Italian pork recipes.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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