Grilled Pork Chops with Rosemary Gremolata
You can skewer four halved and pitted fresh apricots, or two quartered and pitted peaches, in place of the figs (two pieces on each skewer).
- Total Time:
- Servings: 4
Photography: Con Poulos
Source: Martha Stewart Living, June 2015
- 8 sprigs rosemary
- 12 fresh figs, halved
- 8 cloves garlic, smashed
- 4 bone-in pork chops, each 1 inch thick (about 2 1/2 pounds total)
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
- 1/2 cup raw almonds, toasted
- Crisp Roasted Potatoes, for serving
Strip 4 rosemary sprigs of needles except for tops, reserving 1/4 cup needles. Thread 3 fig halves onto each rosemary skewer. Press 2 garlic cloves and needles from one of 4 remaining rosemary sprigs into each pork chop. Place pork on a baking sheet and cover with plastic wrap; let stand at room temperature 30 minutes.
Heat grill for direct heat (or a grill pan over high). Generously season pork on both sides with salt and pepper, keeping rosemary and garlic pressed into flesh. Brush grates with oil. Grill chops until marked on both sides, about 2 minutes a side. Reduce heat to low, cover grill (or tent with foil, if using a grill pan), and continue cooking until a thermometer inserted into thickest parts of pork (without touching bone) registers 140 degrees, 7 to 10 minutes more. Transfer to a platter and drizzle with 1 tablespoon orange juice. Let rest 15 minutes.
Meanwhile, using a mortar and pestle or food processor, combine reserved rosemary needles with orange zest, remaining 1 tablespoon orange juice, almonds, and oil to form a chunky sauce. Season with salt and pepper.
Serve pork with fig skewers, potatoes, and rosemary gremolata.