Rosemary Grilled Pork Chops
Karen Baker
Great end-of-summer grilled dinner. Serve with grilled peaches or apples.
ingredients
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 3 tablespoons chopped fresh rosemary leaves
- 1/2 pound cherry tomatoes, halved
- 1 bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 teaspoon dried red chile flakes
- 1 tablespoon flour
- 1/4 cup sweet vermouth
- 2 tablespoons apple cider vinegar
- 1 cup fat-free chicken broth
- Pinch of salt and pepper
- 6 boneless loin pork chops, 4 ounces each (1 1/2 pounds)
- Salt and pepper
- 2 tablespoons olive oil
directions
- 1
Preheat grill to medium high.
- 2
In a large skillet, combine olive oil, garlic and rosemary. Cook on medium high for 3 minutes. Add tomatoes, bell pepper and red onion, chile flakes and flour and cook for 3 minutes. Add vermouth, vinegar, broth, salt and pepper. Bring to a boil, then reduce heat and simmer for 8 minutes. Remove from heat and set aside.
- 3
Coat both sides of the pork chops with the salt and pepper and olive oil. Grill about 8 to 10 minutes per side.
- 4
Serve with rosemary sauce.
notes
Pairs well with a crisp white wine.
Source: Karen
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