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Gremolata Pork Loin Chops
checkered diner
nebet_het wrote in original_cins
Technically a gremolata is made with garlic, parsley & lemon zest but I think the term is still the best description of the herbal mix I slathered onto the chops. It's all about what is fresh and available from the garden/store.

6-8 large 1/2" thick pork loin chops
olive oil
salt & pepper
1 cup of fresh basil
2-3 cloves of garlic
a few sprigs of fresh thyme
a few sprigs of fresh rosemary

Prepare a large baking dish or tray to hold the meat while it "marinates" by drizzling a bit of olive oil in the bottom. It doesn't need to be be a lot so about 2 Tblsp or so. Chop the basil, thyme and rosemary (tip for the thyme & rosemary; hold the tip of the sprig and run your fingers down toward the stem end to remove the leaves and discard the stems) and set aside on the cutting board. Smash the garlic cloves and discard the peels then start mincing the garlic. Combine your pile of chopped herbs and mince away at this mixture occasionally "smashing" the garlic into the herbs with the flat of the knife and scraping it up and mincing it some more. Add a few pinches of salt (kosher or sea salt if you have it) and a few grinds of black pepper and and mince it all together. This is the "gremolata".
Take the chops and place into the olive oil in the dish then flip them over so both sides are oiled up. Smear the gremolata mixture over each chop then flip over and smear the other side. Cover w/ plastic wrap and let rest in the fridge for about an hour.

When ready to grill pull out the chops and let come to room temp for about 1/2 hour before you grill or broil. They will need about 4-5 minutes on each side to get cooked through but not too dried out and acquire some lovely grill marks.

I served these with grilled potato & mushroom packets and zucchini & red/yellow bell pepper packets. If you have not done grill packets before they are super easy:
Chop up potatoes into bite sized pieces, chop mushrooms in half, place on a large rectangle of heavy duty aluminum foil and season heavily with salt & pepper (potatoes soak up a lot of salt so you want to give them plenty) and I used butter for this one. Cut about 4 tblsp sized pats and toss in. Fold up the long sides of the foil meeting in the middle so you can create a double folded seam then fold up the short ends much like you would wrap a present. Place on the grill and cook for about 30 mins. I started them over the heat then after about 10 mins moved them off to the side to cook from the indirect heat. With the veggies it's the same. Chop up your veggies, place on the foil and these I drizzled with olive oil and seasoned with salt & lemon pepper then placed on the grill like the potato packet. Be careful when opening as the steam will be hot!


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