2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
Directions:
Rub pork chops with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
Preheat a gas or charcoal grill to high heat. Grill for 5 minutes on each side until nicely browned or until internal temperature reaches 160 degrees F. Let rest, covered with foil for 5 to 10 minutes before serving.
Serve with the risotto and garnish with a sprig of fresh rosemary.
Sauté chops on both sides until deep golden brown in color and they have developed an outer crust, about 4 minutes per side. Place in greased baking dish and bake, covered, for 15 to 20 minutes. Remove from oven, and let rest, covered, for 5 to 10 minutes before serving.
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2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
Directions:
Rub pork chops with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
Preheat a gas or charcoal grill to high heat. Grill for 5 minutes on each side until nicely browned or until internal temperature reaches 160 degrees F. Let rest, covered with foil for 5 to 10 minutes before serving.
Serve with the risotto and garnish with a sprig of fresh rosemary.
Sauté chops on both sides until deep golden brown in color and they have developed an outer crust, about 4 minutes per side. Place in greased baking dish and bake, covered, for 15 to 20 minutes. Remove from oven, and let rest, covered, for 5 to 10 minutes before serving.
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