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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.
For Easter, you can use the very same method with some beautiful lamb chops. Plan on 2 per person. —boulangere
- 2 porkchops, about 1" thick
- 16 large leaves of fresh mint
- 4 cloves of garlic, peeled and sliced into quarters lengthwise
- Olive oil
- Sea or kosher salt and grinds of pepper
- Lay your chops on your work surface. Beginning on the top side, make 4 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.
- 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.
- 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.
- Before you head for the grill with your chops, preheat the oven to 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.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Recipe with Mint