Prep 15 mins
Cook 15 mins
Love this easy make ahead recipe and hope you do too. The time does not include the marinating ahead. We usually grill ours over a charcoal grill but have done them inside if weather turns rainy.
- 4 pork loin chops (about 1/2 pound each)
- 1 -2 teaspoon olive oil, for the pan
- 1 tablespoon rosemary, fresh
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄4 teaspoon cumin
- Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.
- Rub mixture all over chops.
- Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
- If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.
- Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
- A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145°.
- Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
- Serve with pan juices, mustard or a nice chutney.
Delicious...absolutely delicious...not to mention easy and quick! :) I loved all the flavors in this dish. When I went to the supermarket, they didn't have fresh rosemary, so I ended up using dried rosemary. I can't wait to try this again with fresh rosemary. I used 1-inch thick, bone-in pork chops and the result was tender, juicy and very tasty chops. I will be using this recipe often in the future. Made for December 2011 Aus/NZ Swap.
This is such an easy recipe! The flavor is really nice, too. I let the chops marinate for about an hour then threw them on the grill. It can't get much easier than that! I really loved the brown sugar and rosemary. I might leave out the cumin next time (just personal preference). Thank you so much! Made for PRMR
Delicious! Such an easy recipe. I loved the touch of cumin but the rosemary was a hit. Next time I plan to grill them to keep some of the fat away. Thanks for posting. :)