Mediterranean Grilled Pork Chops
Mediterranean Grilled Pork Chops is a main course that serves 4. For $1.82 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 372 calories, 29g of protein, and 27g of fat. If you have dried thyme, dried rosemary leaves, pork chops, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 18 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It will be a hit at your The Fourth Of July event. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. Similar recipes include Mediterranean Stuffed Pork Chops, Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches, and Pan-Grilled Pork Chops with Grilled Pineapple Salsa.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 bay leaf, crumbled
2 teaspoons dried rosemary leaves, crumbled
2 teaspoons dried sage, crumbled
1 teaspoon dried thyme
1 teaspoon fennel seed, crushed
1/3 cup extra-virgin olive oil
4 bone-in pork rib chops (not pork loin chops) - at least 1/2-inch thick
1 1/2 teaspoons salt
1/2 teaspoon white sugar
Equipment:
bowl
grill
kitchen thermometer
Cooking instruction summary:
In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C). Kitchen-Friendly View
Step by step:
1. In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Nutrition Information:
covered percent of daily need
