Grilled Marinated Pork Chops
Make sure the chops are cut from the center loin which includes the fillet.
6 pork chops, about 1 inch thick, fat removed
4 garlic cloves, peeled
3 tablespoons coarse sea salt
2 tablespoons black peppercorns, coarsely ground
6 sprigs rosemary, leaves picked from the stalks, roughly chopped
juice of 3 lemons
6 tablespoons olive oil
6 lemon wedges
Place each chop on a piece of plastic wrap at least 10 inches square, and cover with a second piece of plastic wrap. Using a wooden mallet, gently beat the chops to flatten them out until doubled in size. This takes time and patience. The beaten chops should be about 1/2 inch thick. Place in a container large enough to hold them in one layer.
In a mortar, roughly pound the garlic with the salt, pepper, and rosemary. Add the lemon juice and olive oil to liquefy the mixture. Spread this marinade over both sides of each chop, and leave in a cool place, covered, for about 1/2 hour.
Preheat the grill, and grill each chop for 5-6 minutes on each side. Serve with lemon.
Excerpted from THE CAFE COOK BOOK by Ruth Rogers Copyright© 1998 by Rose Gray and Ruth Rogers. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.