One of the very best parts of summer is that on the rare occasion that Fritz walks back in the door by 6:30 or so, I can shove a tray of food at him and send him right up to the roof to grill it.
Don’t worry, I don’t make Fritz climb out on a treacherous roof just to make dinnertime easier for me. We live in a historic (well, as I like to call it) old brick apartment building with a gorgeous rooftop patio perfect for grilling.
Anyway, being South African, grilling is just in Fritz’s blood. However, over the last few years he has begun to perfect his technique, and I am willing to say he has mastered the pork chop. After resting, pork can be slightly pink on the inside (145 degrees, as per the USDA) and safely cooked to a medium-rare.
We often grill up lots of food so that Fritz can bring leftovers to school for lunch the next day, but sometimes I just want an easy recipe for two. You can double the recipe for more marinade if you want a larger quantity (and FYI, this marinade is really superb on lamb).
Rosemary Pork Chops for Two
- 2 thick-cut boneless pork chops
- 3 T olive oil
- 2 T balsamic vinegar
- 2 T red wine vinegar
- 1 t dried rosemary (use a T if using fresh)
- 1 clove garlic, minced
- 1/4 t salt
- generous shake freshly ground black pepper
- opt: 1/4 t South African spice (smoked paprika/peppers)
I saw a South African spice mix at Trader Joe’s that I had to try–it has a nice smoky flavor that adds a good depth to the marinade.
I love to find little things that remind Fritz of home. Trader Joe’s also carries a really cheap package of stroopwafels, one of Fritz’s favorite snacks that originated in Holland (in TJs, though, they call them caramel wafers and keep them by the coffee/biscotti).
Combine the ingredients for the marinade together, and place with the pork chops in a covered glass dish or a plastic bag. I like to use baggies so that I can easily flip the chops over without having to get my hands dirty. I try to marinate things the night before if I have my act together (usually I don’t, and the morning has to suffice).
To cook, preheat the grill until it is hot (Fritz says medium-high covered, high if uncovered) to sear it on both sides, then turn it down to medium and cook for four-to-five minutes. Take it off the grill, cover with foil, and rest for ten minutes (the pork will continue to cook as it rests).
If you want to use the marinade as a sauce, just cook it down in a small saucepan on the stovetop until reduced (and not filled with T. Spiralis).
The balsamic and red wine vinegar add a hint of sweetness that is so delicious when caramelized on the grill.
Add a little summer corn, and a bacon brussel sprout salad (I like my pork with a side of pork, apparently), and you are ready for summer.
Fritz’s parents, his sister, and her boyfriend are all coming to visit this weekend (and they all live relatively far away), so you probably won’t hear much from me this weekend. I do have some really delicious recipes to share, though–having the CSA going again forces me to cook more creatively. Happy Friday!