Pork chops are one of those things that can be sublime or completely tasteless and leathery. The trick to making them wonderful is less with the seasoning than the cooking method. We had these pork chops along with the veggie kabobs posted yesterday. They were the perfect match!
Rosemary Pork Chops
pork loin chops, thick cut (If you get the thin cut, reduce the cooking time and watch them carefully)
rosemary, dried or fresh, roughly chopped
Vidalia onions, optional
butter or margarine, optional
Rub the pork chops with rosemary, salt, and pepper, and leave them on the counter while you begin the other steps. It's a good thing for the meat to not be ice cold when you slap it on the grill. If you're into the carmelized onion thing, start this up. Slice your onion into strips. Melt about 1/4 cup butter in a non-stick pan. Add the onions and cook over medium heat, stirring occasionally. Season them with salt and pepper, and if they aren't tasting sweet by the time they are getting tender and golden, add a pinch of sugar to help with the carmelization process. Cook until the onion are browning around the edges and tender through.
Meanwhile, preheat your grill to 325 degrees. You can also use a griddle, if desired. When the grill is up to temperature, rub a little oil on to prevent sticking. Begin the pork chops by holding the fat on the side directly on the heat for a moment, until it begins to brown a little, then cook the pork chops three minutes per side. You may need to brown along the edges if your chops are very thick, but be careful not to over cook them. Also, don't turn them until the three minutes are up. Remove the chops to a plate, cover with foil, and let them rest for 5 minutes before cutting into them.
Serve them with carmelized onions on top and some additional rosemary sprinkled on top, if desired. Enjoy the juicy wonderfulness!