As the leaves begin to change to green and the flowers start to bloom it all just makes me sneeze! Unfortunately, pollen and I have a bitter sweet relationship. Although I must admit that despite still wearing masks 1 year later has helped with my allergies. Ever since I was a child, I have always been fond of changing seasons. Always remember we are Blessed to begin another journey around the sun. I am naturally an outdoors chic so when the opportunity arise to enjoy an afternoon in the sun whether it’s summer, fall, winter or spring I am always ready, dressed and prepared!
On the homestead, outdoor dining is popular and more efficient when we are working outside but I still need to prepare lunch or dinner. I do not need spring or summer to crank up my grill but since technically March 20th was the 1st day of spring I have created an effort of grilling once per week. As I hone my skills to becoming a grill master I wanted to share my Herb Marinated Pork Chops recipe. Mainly because I used fresh herbs out of my garden!
For the marinade:
- 1/4 c extra virgin olive oil
- 8-10 roasted cloves garlic
- 1/4 c chopped italian parsley
- 1 tbl chopped garden sage leaves
- 3/4 tsp chopped lemon thyme
- 3/4 tsp chopped rosemary
- 1/2 tbl greek oregano
- 2 tsp kosher salt
- 1 tsp course black pepper
- 1/4 tsp crushed red pepper
- 1 tsp ghost pepper powder*
Combine all the ingredients for the marinade in a bowl and mix well.
Add 2 Thick Cut Pork Chops to a plastic food storage bag then pour marinade in. Seal bag and refrigerate for 6 to 8 hours, flipping bag periodically so both sides of chops are equally marinated.
Preheat grill to 350 degrees and cook chops for roughly 7-9 minutes per side. 145 degrees is the recommended internal temp for pork. Once your grilled chops are done serve with your favorite side.
*Ghost Pepper Powder: Hubby made the powder last fall after last pepper harvest. He dehydrated the ghost peppers then he grinded into powder by using a spice grinder.
Bradley's Homestead 