Garlic-Caper Rosemary Pork Chops
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 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 servings
- 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