Grilled Pork Chops Provencal
Lets just get right to it, shall we? Here are the players:
Garlic, fresh, always...
Herbes de Provence and Rosemary {yes, fresh would have been much better}
Key ingredient....
You'll also need a bit of olive oil, black pepper too. And don't forget the chops...
Start by mincing fresh garlic. I have a press that I use prolly a little too often. :)
As I began to mix things up here, I noticed we needed a bit of oil.
The finished product looks like this....
Then we spread it on the chops, one side only. {Side note: if you are making a pork roast, you can easily spread this all over the exterior of the roast. It makes an incredible crust for the dish.}
Coat the first side with olive oil and toss on a hot grill....
The worst thing you can do right now is over cook the chops. I know I know. Most folks are so worried about getting sick. I will tell you this: until I married a chef, I had no idea that pork chops could be tender, juicy and PINK. That's right: PINK. I will say this as well: Not once, not once have I gotten sick in over 15 -16 years of eating pink pork. (or chicken for that matter.) So there.
Now these chops were boneless and extremely thin. So I cooked my side dishes ahead of time. Once everything else was ready, I threw the chops on the grill. It took only a matter of minutes to grill them.
Voila!
They were fantastic with a side of rice (not pictured) and a wonderful garden salad with my freshly picked, garden tomatoes!
Look at my crew...
And the real test came when Jonas took a bite. I grilled two chops without the mustard coating. Well, I got stuck with those because both Oliver and Jonas loved the Provencal Chops. My heart delighted when I heard him (Jonas) say, "Mmmm! These are good!" And he asked for more. And more. And more.
That's when I realized he was definitely a growing boy. :)
So the recipe... lets see, because as you know, I just whip this stuff up most of the time....
Grilled Pork Chops Provencal
I N G R E D I E N T S
Garlic, fresh, always...
Herbes de Provence and Rosemary {yes, fresh would have been much better}
Key ingredient....
You'll also need a bit of olive oil, black pepper too. And don't forget the chops...
Start by mincing fresh garlic. I have a press that I use prolly a little too often. :)
As I began to mix things up here, I noticed we needed a bit of oil.
The finished product looks like this....
Then we spread it on the chops, one side only. {Side note: if you are making a pork roast, you can easily spread this all over the exterior of the roast. It makes an incredible crust for the dish.}
Coat the first side with olive oil and toss on a hot grill....
The worst thing you can do right now is over cook the chops. I know I know. Most folks are so worried about getting sick. I will tell you this: until I married a chef, I had no idea that pork chops could be tender, juicy and PINK. That's right: PINK. I will say this as well: Not once, not once have I gotten sick in over 15 -16 years of eating pink pork. (or chicken for that matter.) So there.
Now these chops were boneless and extremely thin. So I cooked my side dishes ahead of time. Once everything else was ready, I threw the chops on the grill. It took only a matter of minutes to grill them.
Voila!
They were fantastic with a side of rice (not pictured) and a wonderful garden salad with my freshly picked, garden tomatoes!
Look at my crew...
And the real test came when Jonas took a bite. I grilled two chops without the mustard coating. Well, I got stuck with those because both Oliver and Jonas loved the Provencal Chops. My heart delighted when I heard him (Jonas) say, "Mmmm! These are good!" And he asked for more. And more. And more.
That's when I realized he was definitely a growing boy. :)
So the recipe... lets see, because as you know, I just whip this stuff up most of the time....
Grilled Pork Chops Provencal
I N G R E D I E N T S
- 2-3 cloves of fresh garlic, minced
- 2-3 T of whole grain dijon mustard
- 2t Herbes de Provence
- 2t fresh or dried rosemary
- 1T olive oil
- black pepper to taste, freshly ground
- 1 lb pork chops
M E T H O D
- Generously coat one side of each chop until all the mixture is used up
- Heat up a grill or grill pan
- Coat one side of the chops in olive oil and grill
- Flip chops over, being careful not to over cook
- Cook chops to a medium or medium-well state. Trust me, you'll love it. If your chops are fresh and from a reputable grocer/butcher, you will be fine
Y E I L D
- Serves 2 people
Serve with oven-roasted potatoes, mashed potatoes or rice pilaf. A side of veggie of your choice is a nice intermission for the starch and protein.
Bon Appétit!
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