About the Recipe
These slightly citrusy pork chops will bring certain delight to the table. Bright, briny, and hot off the grill, these sweet and salty chops seduce with both Old and New World flavors. Serve hot with white rice, mashed beans, and collard greens.
Ingredients
4 to 6 lean pork chops (about 1 lb.)
2 tbsp. olive oil
juice of 1 lemon (unless using Black Hand Pepper Company's Liquid Sunshine)
1 to 2 cloves garlic, peeled and
minced
1 sprig rosemary, with leaves pulled off. Put leaves in small container
1 tsp. salt
1 tsp. black pepper
1 - 2 hot peppers (Scotch Bonnet, Jalapeno, Habanero, etc.) or use:
(optional) 1/4 Black Hand Pepper Company's Liquid Sunshine pepper sauce and
(optional) 1/4 Black Hand Pepper Company's Rougarou pepper sauce
Preparation
1. Wash pork chops under cool running water and pat dry with a paper towel. Trim off any visible fat.
2. In a wide baking dish or bowl, combine all ingredients except pork chops and mix well. Add pork chops, stir well to coat, and cover dish with plastic wrap. Place in the refrigerator for at least 1 hour.
3. In a large skillet over medium-high heat, cook 3 pork chops for 5 to 7
minutes on each side. If you have 2 skillets and someone to help you, you can cook all the pork chops at once. Otherwise, carefully place the first batch on an ovenproof plate in a warm oven (about 200˚F) while you cook the second batch.