Herb and Garlic Pork Chops
- serves 6
6 large 1 ¼ inch pork chops center cut bone in
5 clove garlic (2 cut in thin slices and 3 cloves minced)
1 cup white wine Riesling or Chardonnay
2 Tbsp olive oil
1 tsp white sugar
2 Tbsp fresh oregano leaves roughly chopped
tsp fresh thyme leaves
2 Tbsp fresh sage, roughly chopped
2 Tbsp 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.