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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. More Grilled Pork Recipes

Kimbal Musk
Hugo Matheson
Hugo Matheson
August 2006

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Credit: © Roy Zipstein

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

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.

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