Herb and Garlic Pork Chops
- prep time 0 min
- total time 0 min
- serves 6
6 large 1 ¼ inch pork chops center cut bone in
5 cloves garlic (2 cut in thin slices and 3 cloves minced)
1 cup white wine Riesling or Chardonnay
2 tablespoons olive oil
1 teaspoon white sugar
2 tablespoons fresh oregano leaves roughly chopped
2 teaspoons fresh thyme leaves
2 tablespoons fresh sage, roughly chopped
2 tablespoons fresh rosemary roughly chopped
Salt and pepper to taste
1. Place the chops on a cutting board, using a small sharp knife, cut small slits into the sides of the chop. Insert a garlic slice into each chop. Place the chops in a large sealable bag. In a blender, combine the wine, oil, minced garlic and sugar. Blend on high speed. Add the fresh herbs, salt and pepper and continue to blend until smooth. Pour this marinade over the chops and ensure that chops are coated evenly. Marinate in the refrigerator for 4 hours.
2. Once chops are almost done marinating, preheat barbeque to medium high 375F (190C) for direct grilling. Brush the grill with oil to prevent sticking. Remove the chops from the marinade, drizzle with oil and season with salt and pepper. Place the pork chops directly on the grill and cook for 4-5 minutes per side. Half way through cooking give the chops a quarter turn to create a diamond char pattern. Flip the chops and continue to cook until another 4-5 minutes or until desired doneness. Remove from grill allow to rest under foil for 15 minutes.