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Marinated Pork Chops with Herb Salsa

For the most succulent pork, follow The Kitchen's example and seek out chops from the front or back of the pig rather than the center-cut. Hugo Matheson and Kimbal Musk make a point of saving all of the herb trimmings for compost.

slideshow  More Grilled Pork Recipes

  • Total Time:
  • Servings: 6

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  • 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
  • Salt


  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Grown in warm California, a robust grape variety like Mourvèdre or Syrah becomes a rosé with enough substance for these meaty, tender chops.

Contributed By Photo © Roy Zipstein Published August 2006

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