Grilled Pork Chops Herbs de Provence

Thick, lean cut pork chops rubbed with fresh rosemary, herbs de provence, garlic, coarse salt, fresh ground black pepper, and fresh parsley. Pork chops are grilled and served with an apricot onion salsa. Prefect for a backyard barbecue party. Salsa can be prepared well in advance.

Ingredients -

4 Pork Chops, ¾” thick
1 tablespoon chopped Fresh Rosemary
1 teaspoon Herbs de Provence
2 cloves Garlic, minced
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
chopped Fresh Parsley

Preparation:

1. Add rosemary, garlic, salt and herbs de provence to a small bowl. Stir to combine.

2. Rub the herb mixture over the pork chops.

3. Preheat grill.

4. Grill chops 7-10 minutes per side.

5. Remove chops to serving platter. Garnish with fresh parsley.

Variations and Recipe Ideas:

Pork Chop Tips -

Apricot Onion Salsa

Heat saucepan over medium-high heat. Add 1/4 cup olive oil, 4 cups thinly sliced white onion. Stir to combine. Cook 5 minutes. Add 1/4 cup apricot jelly, 1 tablespoon chopped fresh rosemary, 1 teaspoon Herbs de Provence, 1 teaspoon coarse salt, 1 teaspoon fresh ground black pepper, 2 tablespoons balsamic vinegar, and 1 teaspoon sugar. Reduce heat to low. Cover and cook on low for 2 hours.

Pork Chop Tips -

Trimming Pork Chops

Trimming all the fat is usually not necessary, but it is a good idea to trim a good portion of it away to keep the fat from dripping into the coals and cause flames, which can burn chops. Clip the fat at intervals around the chop so the chop will lay flat on the grill and cook evenly.