A quick weeknight favorite after the pork chops marinate overnight, ready to be grilled the next day with rich flavors of capers, garlic and rosemary.
We’re starting to use our grill more now that the evenings are starting to cool down. The entire month of July we were being scorched with 100+ degree weather with mornings and evenings staying in the 90’s. These former Yankees are not used to this heat, so all we wanted to do was stay inside.
Not anymore. We’re getting out! 😉
Getting out means we’re actually going to the pool again (yes, it was too hot to even swim), playing in the driveway and cul-de-sac, going on family walks, attending outdoor festivals and visiting with neighbors once again. Most importantly, it includes using our patio and grill!
A few nights ago we had students over for grilled kebabs, but a couple of night before that I made these pork chops for our family. Judah and Simon ate them right up! Not surprisingly, as they both chow down on bacon and ham whenever it’s in sight. 🙂
This is a wonderful weeknight dinner option when you come home from work and need to get a quick meal together. You do need to plan ahead, though, as the meat marinates overnight in the fridge. The marinade also comes together very quickly and easily, though, so don’t be scared away! My entire family begs you to try this!
Serve it with my Bacon Edamame Succotash.
Garlic-Caper Rosemary Pork Chops
- 3 tablespoons salted capers from a jar , soaked 10 minutes in cold water then drained
- 3 large garlic cloves
- 1 tablespoon fresh rosemary leaves , tightly packed
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon black pepper
- 4 loin pork chops
- Salt , to taste
One day before:
Prepare the marinade by combining the capers, garlic and rosemary in a food processor or blender. Blend in the oil and pepper. Rub the marinade on both sides of the meat then cover and chill overnight on a plate in the refrigerator.
The day of grilling:
Grill over medium-heat. Sprinkle each side with salt, quickly searing/browning on both side. Slide the meat away from the hottest part of the grill and continue to cook over medium-low heat for about 4 minutes per side, or until the internal temperature reaches between 145-160 degrees F. Serve immediately.
Recipe source: Kroger