Grilled Rosemary Pork Chops
After growing up with my grandmother cooking pork chops the same old way (breaded, salt, pepper, and dry dry dry!) I figured I'd finally try preparing them myself. I too was afraid that the marinade would be to salty, but it was perfect and kept the chops moist. Instead of brushing the remaining marinade, I used it in a reduction sauce with half a cup of merlot, chopped onion, and thyme. And for my sides, I grilled up some broccoli in canola oil with cracked salt & pepper, and mashed potatoes seasoned with oregano, sour cream and parmesan cheese.
I will definitely be making this again in the future. Can't wait to cook it for my parents!
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Feb. 17, 2013