This was the main dish at our grilling class. We started by roasted the peppers on the grill and making a relish. Then we grilled beautiful bone in pork chops. If you have room for only one herb, get yourself a rosemary plant. It is fabulous with pork chops but good with chicken, on focaccia, chopped fine in sauces, you name it. This dish was delicious, the pork practically melted in your mouth.
2 red peppers
2 yellow peppers
2 sprigs rosemary, stems removed, rough chopped
2 tbsp. sea salt
2 tbsp. extra virgin olive oil
4 bone in pork chops
2 tbsp. capers
2 tbsp. basil, chiffonade
1/4 C. pine nuts, toasted
Extra virgin olive oil and balsamic vinegar to taste
Heat a gas or charcoal grill over medium high heat.
To roast the peppers, place them whole onto the grill grates and cook, turning occasionally, until all sides are charred. Place the peppers in a bowl and cover with plastic wrap. Allow the peppers to steam for about 10 to 15 minutes.
Remove the blacked skins from the peppers and discard. Cut the peppers into strips, removing any seeds, and place in a bowl. Set aside while preparing the pork chops.
Reduce the grill to medium heat.
Placed the chopped rosemary and salt in a mortar and pestle and grind until you have a powdery consistency.
Brush the pork chops with olive oil and season with the rosemary salt.
Grill the pork chops on the first side until you have well distinguished grill marks, about 2-3 minutes. Give the chops a 90 degree turn to achieve a diamond grill pattern and continue to grill until well marked.
Flip the pork over and repeat. Continue to cook until the pork reads 135-140 degrees on a meat thermometer. Allow the pork to rest for about 5 minutes before serving.
While the pork rests, finish the pepper salad. Toss the roasted peppers with the capers, basil, pine nuts, olive oil, balsamic vinegar, salt and pepper.
Set the chops on a bed of the roasted pepper salad and serve.
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