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.
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
4loin 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.