Pork Chops with Garlic and Herbs

I don’t know if you’ve noticed, but anytime I make a pork dish, it is usually from a pork tenderloin. I don’t have anything against pork chops, but for some reason most of the recipes I’ve tried with chops just don’t come out that great. Usually the meat is dried out or the flavors are just bland. I haven’t given up on trying new pork chop recipes, but they seem to be few and far between…this is one that turned out really well. I decided to forego the grill and just cooked the pork under the broiler which worked out really nicely. So what is so special about this boring looking piece of meat?!? The marinade really soaked into the meat and the hidden garlic slivers roasted inside gave it an extra punch of flavor.

Pork Chops with Garlic and Herbs

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4 bone-in pork rib chops (I used boneless)

4 garlic cloves, 2 cut into slivers and 2 chopped

2/3 cup dry white wine

2 tablespoons olive oil

1/2 teaspoon sugar

1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground pepper, plus more to taste

2 tablespoons fresh sage, chopped

2 tablespoons fresh rosemary, chopped

Working with 1 pork chop at at time and using a sharp knife, cut small slits on both sides of the chop and insert a garlic sliver into each slit. Arrange in a single layer in a nonreactive dish.

In a food processor, combine the wine, olive oil, sugar, salt and pepper and process to blend. With the motor running, drop the chopped garlic, sage, and rosemary through the feed tube and process until fairly smooth. Pour the wine mixture over the chops, cover and marinate at room temperature, turning at least once, for 30 minutes to 1 hour.

Preheat broiler or grill to medium heat.

Remove the pork chops from the marinade. Season the chops with salt and pepper and arrange on the broiler pan or on the grill. Broil or grill, turning once, 4 to 5 minutes per side for medium, or until done to your liking.
Transfer the chops to a warmed platter and serve immediately.

Source: Williams-Sonoma