Chermoula-Marinated Pork Chops |
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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 4 |
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A Jamie Purviance recipe for Weber Grill. Ingredients:
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.
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