Grilled Pork Chops with Rosemary and Sage

I spoke a little about my hesitance in using rosemary in a post last week. I am glad to say, however, that I am a true convert now. The Rosemary and Mandarin Muffins I made then were a delightful surprise and as I mentioned in that post, I used the remainder of that fresh rosemary to marinate a few pork chops, which also turned out great.

I must admit I was initially inspired by a recipe I read on Epicurious that called for using fresh rosemary, sage, garlic, fennel seeds, white wine and olive oil on a large pork shoulder roast. The end result sounded divine, so I fiddled with the ingredients to make my meager pork chops–leaving out the fennel seeds, I used rosemary, sage, garlic, coarse sea salt, freshly ground black pepper, white wine and olive oil to make a paste, which I rubbed into the pork chops. Having the leisure to, I let the pork chops marinate overnight and then grilled them on a stovetop grill pan. The trick here, of course, is to heat the grill pan really well, get a good sear on the pork chops and shy away from overcooking (I seared them about 7 minutes per side). The flavors were great and the chops turned out pick-the-bones-and-gnaw-at-them good.
I squeezed a bit of lemon on top just before serving and accompanied these flavorful bone-in pork chops with a creamy orzo with peas (much of the goodness of risotto, with a little less TLC required–and a dish I’ll post about a little later).

Pork Chops with Rosemary and Sage
Makes 6 Pork Chops

2 tablespoons fresh sage, finely chopped
2 tablespoons fresh rosemary
4 garlic cloves
1 1/2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil

6 bone-in pork chops

Place the first seven ingredients in a food processor and pulse until paste-like and well combined. Rub the mixture into both sides of the pork chops and set aside for a few minutes (or if marinating, cover with plastic wrap and refrigerate overnight).

Heat a grill pan til very hot and sear pork chops over medium-high heat until just cooked through (about 7 minutes per side). Squeeze a bit of lemon juice over and serve.

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13 Responses to “Grilled Pork Chops with Rosemary and Sage”

  1. Bellini Valli says:

    Fresh herbs liven up the taste so much. These chops sound mouthwatering.

  2. Peter G says:

    I agree with Val…absolutely mouthwatering…so “herbacious!”.

  3. Laurie Constantino says:

    Great recipe – I’d be right there with you gnawing on thsoe bones. Glad to see you’re a rosemary convert!

  4. History of Greek Food says:

    Rosemary,sage,garlic: The ultimate combination of Mediterranean flavors! Great recipe!

  5. gastroanthropologist says:

    I think you may be converting me to rosemary too with that mouthwatering porkchop! Plus, I love porkchops and its nice to see it with lemon…everyone seems to go sweet (apple) with porkchops.

  6. Hopie says:

    That sounds like a divine combination of flavors, plus the grilled taste of the pork chops…mmmmmm!

  7. Dharm says:

    Oh Yumm!! Those chops look simply amazing!

  8. Peter M says:

    Maria, great grilling job on the chops and rosemary is wonderful if used sparingly. Again, a little goes a long way.

  9. Maria says:

    Thank you all for stopping by. It’s always great to hear from you.
    Welcome Dharm and History of Greek Food — hope to see you here more often!

  10. gastroanthropologist says:

    Hey Maria – Please check out my blog. I have something for you!

  11. Cakebrain says:

    That’s a juicy looking pork chop! The combination of herbs sounds wonderful!

  12. says:

    That is one amazing looking pork chop, Maria. I don’t even like pork chops all that much but I really want to take a bite out of this one!

  13. Lori Lynn says:

    I bet those were delicious. They look like they were cooked to perfection, juicy with great grill markings!

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