Rosemary Pork Chops Grilled
People are always asking us what type of pork makes the best grilling. Bone-in pork chops have the most flavor and will turn out moist and delicious every time.
Make this simple rosemary laced marinade to perk up your pork chops for a quick family night meal.
Throw a baked risotto in the oven and dinner is served!
Rosemary PorkChops
- 4-6 bone-in pork chops
- 1/2 cup chopped green onions
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons dried crushed rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place the pork chops in a large food storage bag. In a medium bowl, combine the rest of the ingredients, stirring to mix.
- Pour over pork chops, and refrigerate for 2 hours.
- Turn the bag several times.
- Remove porkchops from the bag and lightly salt & pepper.
- Grill the pork chops until the desired doneness.
Baked Risotto
- 3-1/2 cups chicken broth
- 1/4 cup chicken broth
- 4 tablespoons of butter
- 2 cups Arborio rice
- 3 cloves garlic (minced fine)
- 1 teaspoon dried thyme
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1 cup grated Parmesan Cheese
- Salt & Pepper
- Preheat oven to 400 degrees.
- Melt the butter in a large pan and cook the onion until translucent. Salt and pepper lightly as it cooks.
- Stir in the rice, garlic and thyme. Cook for about 2 minutes.
- Stir in the wine and continue to cook until the wine has absorbed. About another 2 minutes.
- Spread the rice mixture into a 9 x 13 casserole dish.
- Using the same pan, bring the chicken broth and salt to a light boil, carefully pour broth over the rice mixture.
- Cover and bake for 35 minutes
- Remove from the oven and stir in the Parmesan cheese and additional 1/4 cup of chicken broth.
