It’s been awhile since Russ and I have sat down and had a nice dinner together. We’ve either been on the run lately or just too exhausted to handle cooking after work (which really means that we’ve forgotten to take anything out of the freezer maybe six nights in a row).
But finally, I pulled some chops out and made enough for us to have leftovers for a few days. Cook once, eat twice. Saves lives.
My herbs are doing well in the garden, too, so I decided to make a few sage and rosemary marinated pork chops for the grill. Russ likes his with Lowry’s and just that, but I wanted to try something new.
Recipe: Herbed and Marinated Grilled Pork Chops with Fresh Sage and Rosemary
- Olive oil
- Garlic Salt
- Cracked Black Pepper
- Fresh Sage – I used four large leaves
- Fresh Rosemary – two sprigs worth
- Rinse and pat dry herbs before cutting into small pieces (or use your fingers to tear the leaves).
- In a small bowl, crush the herbs with the back of a spoon (or bust out your mortar and pestle, if you have one).
- Then add olive oil, garlic salt, and pepper, to taste. Mash together.
- Pour on chops and let marinate for at least a half hour.
- Russ then grilled our chops, but you could easily bake these in the oven or cook on the stovetop, too. We served ours with roasted broccoli and mushrooms, two items I can never eat enough of (roasted veggies are delicious).