Chermoula-Marinated Pork Chops

A Jamie Purviance recipe for Weber Grill.

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• Marinade

• 1⁄3 cup  roughly chopped fresh cilantro leaves
• 1⁄3 cup  roughly chopped fresh Italian parsley
• 1⁄4 cup  extra-virgin olive oil
• 2  tablespoons fresh lemon juice
• 1  tablespoon  minced garlic
• 2  teaspoons ground cumin
• 1  teaspoon paprika
• 1  teaspoon ground coriander
• 4  pork loin chops with bone, each about 8 ounces and 1 inch thick, trimmed of excess fat
•  salt and pepper

Directions

1. In a small bowl combine the marinade ingredients. Spread the marinade evenly on both sides of the chops. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. (I place the marinade and chops in a ziplock bag and message to coat.)
2. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean.
3. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling. Season the chops with salt and the pepper. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.