let’s just say, i know a lot about pork.
more than the average person, i would say. if ever i was a contestant on jeopardy, i would a. want xanax (the pressureeee alex, the stress) and b. hope for an entire category on pork.
if ever you’re on who wants to be a millionaire (do they even still have that show? aw. now i miss reeg) and you have a pork question and need to phone a friend, phone me. just trust me on this.
pork. it’s a big forkin deal.
i love chicken. i eat it all the time. but chicken is always going to be chicken. sure, you have the thigh (hollaaa, you know i love you) and you have the wings, but at the end of the day – they’re all pretty similarly tasting. with pork, you have chorizo, and sausage, and BACON, and tenderloin, and ribs, and pig cheek (don’t knock it until you’ve tried it), and porterhouse pork chops, and brats. and on and on it goes.
it’s versatility makes it a chef’s favorite protein. or, er, a food blogger? you know what i mean.
the thing is, i kind of used to hate pork chops. my mom used to make them when i was little and those were the nights i’d ask my friend kik what she was having for dinner, and if it wasn’t pork chops – i’d be going to eat at her house.
my mom likes her meat well done. she always says my steaks are still moo-ing, and that might be true, but one thing’s for sure – by the time her pork chops are eaten, they definitely aren’t still oinking. which is fine, to each their own. but pork chops were always a little tough for me (sorry momma, you know you’re my favorite cook).
so i avoided the chops. but then, i was introduced to them in a whole new way. in the juicy, tender, cooked right to perfection kind of way. and boom. i swiped right so hard and a match was made.
i finally had a sunday to cook all day and knew i wanted to make pork chops. i had picked up some fresh rosemary to include in a cocktail (mind blowing recipe coming soon) and thought – rosemary pork chop. holy chops.
just use fresh herbs for this one. i’m a five stage clinger to my spice rack, but you need fresh for this one. and only cook it until it’s 145 – 160 degrees f. and let it rest for a few minutes. it should be slightly pink inside. TRUST ME. do not overcook your chops. i will find you. and make you eat juicy, cooked perfectly pork chops. and your life will never be the same.
show me your chops!
- 2 Bone-in pork chops (i used the porterhouse pork chops)
- 3 sprigs fresh rosemary, about 2 tsps
- 3 sprigs fresh thyme, about 3/4 tsp
- 1/4 tsp kosher salt
- 1/4 teaspoon fresh ground pepper
- 2 tbl white wine
- 3 tbl olive oil
- juice of 1/2 lemon
- in a bowl, combine rosemary, them, salt, pepper, white wine, olive oil and lemon juice. pour into ziploc bag. add pork chops. let marinade at least two hours.
- heat grill or grill pan to medium high heat
- add pork chops, cooking about 4 minutes per side until the internal temperature reaches 145 – 160 degrees and is slightly pink inside, use a digital meat thermometer to be sure
- let rest for a few minutes