Freshly Minted Chops

By • July 3, 2012 • 7 Comments

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Author Notes: Good pork chops are studded with slivers of garlic and fresh mint leaves, then seared over a charcoal fire. The mint oils are released into the meat, and the garlic gently roasts.boulangere

Serves 2

  • 2 porkchops, about 1" thick
  • 16-20 large leaves of fresh mint
  • 2 cloves of garlic, peeled and sliced as thinly as possible
  • Olive oil
  • Sea or kosher salt and grinds of pepper
  • A good charcoal fire
  1. Lay your chops on your work surface. Beginning Beginning on the top side, make slits about 1/2" deep that are 1" apart. Fold a sliver of garlic into a mint leaf. Using the BACK of the tip of a paring knife press the little bundle into one of your slits. Repeat until all have been filled. Repeat on the other side being sure not to place them in the same spots as on the first side. You should have about 4 filled slits on each side.
  2. Film the bottom of a baking dish with olive oil. Set the chops in it, then turn them over so that both sides are coated. Season both sides with salt and pepper. Cover them with plastic and let sit at room temperature for an hour.
  3. After about a half hour, light your fire. I'd definitely suggest springing an extra dollar or two for hardwood charcoal over briquettes. Use propane only if you must.
  4. Before you head for the grill with your chops, preheat the oven to 225 degrees. Yes, I know it hot, but it's only 225 degrees. You're going to sear the chops for flavor on the grill, then let them finish cooking in a gentle oven. Place them on the grill. Grill for 3-4 minutes per side. Remove to a clean, oven-proof platter and take them inside to the oven. Finish in the oven for 10 minutes. Build into your serving hour enough time for the chops to come out of the oven and rest for 10 minutes before plating. Cover them with foil or plastic and a couple of kitchen towels.
  5. In the meantime, as long as you've got a fire burning, perhaps scrub and thinly slice some potatoes. Turn them over in a film of olive oil, add some salt and pepper and grill them while the chops are in the oven. Alternatively, chop up some onions, tomatoes, and mushrooms, toss them in some olive oil, salt and pepper, and sauté them over your fire in a perforated grill pan. Either, or both, would be a lovely accompaniment to your newly minted chops.
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Me

over 2 years ago wssmom

LOVE the concept of garlic and mint "stuft" chops!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you! It's fun when an idea turns out to taste as good as you think it might.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Good pork to begin with makes an enormous difference! Thanks, meganvt01

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'd give anything for an edit function so I could correct "bread" to "bred"!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wow that pork looks so juicy, I have a hard time with pork chops drying out. I will follow your instructions next time I make them.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

All the fat has been bread out of pork, so it's unfortunately easy to overcook. I hope this works for you.

Meg_b_f52

over 2 years ago meganvt01

you just need some fatty delicious mangalitsa (wooly pig). I know you can get it in New York because that's where my mother-in-law gets it.