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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Servings: 4servings
Author: Nikki Gladd
Ingredients
3tablespoonssalted capers from a jar, soaked 10 minutes in cold water then drained
3large garlic cloves
1tablespoonfresh rosemary leaves, tightly packed
1tablespoonextra virgin olive oil
¼teaspoonblack pepper
4loin pork chops
Salt, to taste
Instructions
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.