Jacques Pepin's Grilled Pork Chops

Joyce Wall


This was pinched from abcnews.com/recipes

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2 People or 1 big eater


30 Min




pork rib or loin chops, both 1 1/4 to 1 1/2 inches thick
1/2 tsp
1/2 tsp
black pepper
1 1/2 tsp
rosemary leaves, chopped frsh
1 1/2 tsp
corn or canola oil
fresh rosemary sprigs for garnish

Directions Step-By-Step

Preheat oven to 180 degrees Fahrenheit.
Trim loin chops of excess fat and sinew.
Sprinkle both sides of the chops with the salt, pepper, and chopped rosemary--pat the seasoning so they adhere to the meat.
Pour the oil into a plate and dip the chops into the oil on all sides to coat lightly.
Set the grill over high heat and allow it to get quite hot.
Lay the chops at an angle to the ridges and cook for 2 minutes, until clearly marked.

Turn them over, keeping the same angle, so the now visible marks align with the ridges.

Cook for 2 minutes in this side.

Turn the chops over again and now rotate them as well, so the visible marks are perpendicular to the ridges.

Cook for 2 minutes, until a crisscross is clear.

Turn the chops over for the third time, keeping them at the same angle.

Cook for 2 minutes, so that the second side of the chops has been on the grill as long as the first side.
Finally, stand the chops on their outside edges, balanced against the potato half or other prop.

Brown for about 2 minutes, shifting the chop as needed so the entire edge is browned.

Remove the chops to a platter and place in the oven for about 10 minutes, to allow them to decontract.

Garnish with a sprig of rosemary and serve.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Hashtag: #bbq pork