Fresh Rosemary Oregano Pork with Grilled Tomatoes

By Seth Fera-Schanes

Fresh Rosemary Oregano Pork with Grilled Tomatoes

1 lb pork chops or pork loin chops (about 1/4-1/2 inch thick)
Sprigs of fresh rosemary
Fresh oregano still on the stem
4-6 small to medium sized tomatoes – I like to use Campari tomatoes
2 lemons
Olive oil
Salt and pepper

Serving size: 4
Prep time: 8-12 hours to marinate
Cook time: 6-8 minutes

Add pork, roughly chopped rosemary, roughly chopped oregano and lemon sliced into thin rings in a tupperware bowl (that has a top.)  Drizzle everything with a little olive oil and add salt and pepper to taste.  Fold all ingredients so pork is evenly coated or put top on bowl and shake.

Place in refrigerator for 8-12 hours to marinate.  Can be marinated up to 24 hours.

To grill:
Heat grill to medium high heat.  Remove pork from refrigerator and let sit on the counter at room temperature for 10-15 minutes.   This is important so the pork will cook evenly on the grill.

Add to the grill and cook for 3-4 minutes per side or until juices run clear.  Cooking time will depend on thickness of the pork chops.

Grilled Tomatoes:
While pork is cooking cut tomatoes in half.  With about 2-3 minutes left of cooking for the pork add tomatoes to grill cut side down for 2-3 minutes or until starting to get a little char.  You can add a little salt and pepper but I choose not to.

To plate:
Add pork, tomatoes and a little sprig of rosemary or oregano for garnish and lemon wedge.  Serve with a side salad.


Categories: Food

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