- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped rosemary
- 3 garlic cloves, minced
- Freshly ground pepper
- Six 5-ounce boneless pork rib chops
- 1 tablespoon drained capers
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 cup flat-leaf parsley leaves
- 1/2 cup basil leaves
- 1/2 cup mint leaves
- In a large bowl, whisk 1/4 cup of the olive oil with the lemon juice, rosemary and two-thirds of the garlic; season with pepper. Add the pork chops and turn to coat. Let stand at room temperature for 1 hour.
- Meanwhile, in a food processor, pulse the remaining garlic with the capers, mustard and vinegar just to combine. Add the parsley, basil and mint and pulse to chop. Add the remaining 2 tablespoons of olive oil and pulse just to combine. Transfer the salsa to a bowl; season with salt and pepper.
- Light a grill. Remove the pork from the marinade and season with salt. Grill over high heat, turning once, until just cooked through, 8 to 9 minutes. Let the chops rest for 5 minutes, then serve with the salsa.
One Serving 346 cal, 20 gm fat, 4.9 gm sat fat, 2 gm carb, 1 gm fiber.
Grown in warm California, a robust grape variety like Mourvèdre or Syrah becomes a rosé with enough substance for these meaty, tender chops.