Herb Grilled Pork Chops
By: Gavin Murphy
Serves 2
2 x 6 oz organic/grass fed pork chops
1/2 cup low sodium organic chicken broth
Marinade:
2 tbsp fresh rosemary – chopped
1 tbsp wholegrain mustard
1 lemon – zested
2 cloves garlic – minced
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
DIRECTIONS:Mix all marinade ingredients together and toss pork chops to coat. Cover and refrigerate for at least 2 hours up to overnight.
To cook, remove from fridge 1 hour before cooking to let return to room temp.
Preheat oven to 450°F.
Preheat grill (inside or out) on medium high for 2 minutes. Drizzle olive oil in pan and sear chops for 2-3 minutes each side until golden brown. Once seared remove to a foiled oven tray.
Pour 1/4 cup low-sodium chicken broth on to the tray so the liquid surrounds the chops and pop in oven for 7 minutes.Preheat oven to 450°F.
Preheat grill (inside or out) on medium high for 2 minutes. Drizzle olive oil in pan and sear chops for 2-3 minutes each side until golden brown. Once seared remove to a foiled oven tray.
Let rest for 2-3 minutes once removed from oven. This lets the juices redistribute in the meat.
Serving Suggestion: Saute Brussels Sprouts and Green Beans.
