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


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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

How to Make Jacques Pepin's Grilled Pork Chops


  • 1Preheat oven to 180 degrees Fahrenheit.
  • 2Trim loin chops of excess fat and sinew.
  • 3Sprinkle both sides of the chops with the salt, pepper, and chopped rosemary--pat the seasoning so they adhere to the meat.
  • 4Pour the oil into a plate and dip the chops into the oil on all sides to coat lightly.
  • 5Set the grill over high heat and allow it to get quite hot.
  • 6Lay 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.
  • 7Finally, 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.

Printable Recipe Card

About Jacques Pepin's Grilled Pork Chops

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

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