Don’t you
just hate it when a recipe looks really good, it sounds really good, and it
looks delicious when it’s marinating, and even after it’s cooked it looks
mouthwatering and then, after all that… it kinda sucks? Yeah, I hate that too.
Unfortunately that’s the story with these pork chops. I mean, look at these
puppies in the marinade.
I mean, that
looks fantastic, doesn’t it? I was looking at this all day, just imagining how
good it was going to taste. And then we grilled it and it looked unbelievable! I
was all ready for some garlicky, herby goodness. But sadly the only flavor I
really got was burnt garlic. No herb flavor came through at all. I don’t blame
the grill master, because these are thick chops that need a lot of time on the
grill, so I’m not sure there is any way around getting a little char from the
bits of garlic. I have to assume that the problem is the marinade itself. We
let it sit for a good eight hours, so there’s no reason why no flavor should
have gotten into the pork. Maybe we left too much marinade on the pork when we
grilled it, but I think scraping it away would have just gotten rid of what
little taste it did have. Anyway, here’s the recipe if you’d like to try it
yourself. I found it on a blog called Everyday Maven. Maybe you’ll have better luck.
2 Thick cut
pork chops
¼ cup extra
virgin olive oil
10 medium
cloves garlic, minced
¼ cup finely
chopped flat-leaf parsley
1 Tablespoon
finely chopped sage leaves (about 8 leaves)
¾ teaspoon
finely chopped thyme
¾ teaspoon
finely chopped rosemary
1½ teaspoons
kosher salt
¼ teaspoon
crushed red pepper
1½ teaspoons
whole black peppercorns, crushed
Start by
mixing up your marinade in a small bowl. Combine olive oil, garlic, all the
herbs, salt and red pepper. I crushed my peppercorns with a meat hammer (which
was fun!) but you can also use the bottom of a saucepan. Just be careful not to
send peppercorns flying all over your kitchen! Add the crushed peppercorns into
the marinade as well and mix. Then spoon your marinade on top of each chop,
rubbing it in. Then flip and repeat on the other side.
To grill,
start with two minutes with the lid open and eight closed, then flip and do
another two minutes open, eight closed. Finish it off with another few minutes
open until the meat is cooked through, then remove from the grill and let it
rest for around ten minutes before serving.
A thinner pork chop?
ReplyDelete