Notes: Perfect for the BBQ. Try to get chops from close to the front or the back of the pig, not the center-cut, so you will get a nice ratio of meat to fat.
Ingredients: Marinade:
Juice of 1 lemon
1/4 cup extra-virgin olive oil
3-4 grinds of fresh black pepper
2 sprigs fresh rosemary, chopped
2 cloves garlic, thinly sliced
6 pork chops (not center-cut)
Picholine Tapenade:
1/2 cup pitted Picholine olives, roughly chopped
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Salt and pepper, to taste
Celery and Parsley Salad:
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Pinch each of salt and pepper
1 cup celery heart leaves
1 cup flat-leaf parsley leaves
Instructions:
1.Mix all marinade ingredients together
and add chops; toss to coat. Cover and refrigerate for at least 2 hours or up
to 24 hours.
2.One hour before cooking, remove
chops from refrigerator and season with salt and pepper.(The extra time
helps the seasoning penetrate the meat.)
3.Place
all tapenade ingredients in a bowl and mix well. This can be made about 1 hour
before it is needed.
4.Heat
grill to medium-high or a stove-top griddle to high.Place chops on grill
or griddle for about 3 minutes before rotating 90 degrees (to create a nice
checker grill-mark) and cooking another 3 minutes.Keep an eye on the
grill in case it is too hot and starts to burn the chops.Turn chops over
and cook another 3 minutes at each angle. You are looking for good dark
caramelized lines on the meat.When ready, remove chops from heat and let
them rest for 5 minutes.
5.While
chops rest, make the salad:In a medium bowl, mix together lemon juice,
olive oil, salt, and pepper.Toss in celery leaves and parsley.You
want to do this at the last moment so that the leaves do not wilt.
6.Serve
chops on top of a little tapenade and salad.Drizzle with good olive oil.
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