There was a delicious steak recipe posted on Supermarket Serenade the other day. I have been wanting to try the salting technique Veronica used to grill her steaks. Unfortunately, I did not get to the supermarket to buy steaks. I looked in my freezer to find some pork chops and thought “why not?” The salting method worked perfectly and we had some juicy, delicious chops for dinner. For more on this method, go to Supermarket Serenade or Steamy Kitchen which has a really detailed description of the process. I don’t have a lot of time right now, as I have to go watch my Flyers win a hockey game. So I am posting the recipe and a quick picture.
As you can see, there is a lot of salt on these chops. Once rinsed, the salt goes away but leaves a great flavor and tenderness behind. I served them with rosemary roasted potatoes and the old standard green beans. The husband wasn’t complaining. Thanks Supermarket Serenade and Steamy Kitchen!
Salt and Rosemary Rubbed Pork Chops
4 thick cut boneless pork chops (about 1 1/4 inches thick)
1 TBS dried rosemary
1 tsp garlic powder
1/4 tsp black pepper
1 1/2 TBS kosher salt
Place the chops on a large plate. Mix the rosemary, garlic powder, black pepper and salt in a small bowl. Sprinkle the salt mixture onto the chops. Let sit for 20 to 30 minutes. Rinse the salt mixture off the chops and pat dry. Grill on medium high heat, turning once until pork reaches a temperature of 170 degrees.