Pork Chops

Not veggie-friendly! Another easy recipe from Amanda Hesser's Cooking for Mr Latte.


In the morning, get out a large bowl or dish. Combine the lamb chops with rosemary and garlic. Sprinkle enough olive oil over the chops to coat them lightly. Toss to coat, the cover with plastic wrap and refrigerate, giving them a stir every couple hours.

An hour before serving, set out the chops to bring them to room temperature. Preheat grill or broiler to medium-high. Shower chops with salt and pepper. Grill for 2-3 minutes on each side, turning once so they are nicely browned on the edges but still quite pink inside. Pile onto a warm serving platter and set on the table.

Serves 4, or 3 per person.


12 rib or loin lamb chops, frenched (abt. 2 1/2 pounds total)
1/4 cup coarsely chopped rosemary
4 cloves garlic, peeled and crushed to release juices
extra virgin olive oil
sea salt
freshly ground black pepper

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

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