How To Make Easy Herb Infused Grilled Pork Chops

Whenever I find the chance to eat at Conti's, I always (and only) prefer their Grilled Pork Steak entree which includes two healthy slabs of boneless pork chops and topped with their velvety smooth gravy along with your choice of garlic rice/risotto and mixed vegatables. With that, I figured out that I am a person who prefers to order the same thing whenever I eat anywhere. Although I would like to be more experimental at times, it always ends up that I find these particular dishes an assurance that what I order is always yummy and worth my budget.

Yet, sometimes, how you wish that you can execute the same experience at home like how you eat food at particular restaurants. This recipe was made out of how I tasted the original dish though, and is not entirely based from how Conti's does it (of course). I also used a few shortcuts to somehow cut off some of my time in the kitchen and put it into eating instead.

Why not try impressing someone with this dish today?

Lemon and Herb-Infused Grilled Pork Chops 
(good for 2 persons)

4 pcs. 1/2 inch thick porkchops (deboned and skinless)

1 pc. fresh lemon
1 tbsp dried rosemary
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika

Side Dish:
1/2 c. frozen vegetables
1 tsp. butter

Store-bought gravy mix
2 tbsps. cream

Parsley for garnish

Wash and prepare all your ingredients. Starting marinating the pork chops by cutting in half and squeezing out the juice of one lemon, then placing it into a ziplock bag. Tip: To bring out the goodness of the lemon, try putting it in a microwave for about 3 to 5 seconds or roll it over onto a flat surface before actually opening it.

Heat up a small pan on low and toast the rosemary for a few seconds until you can smell its aroma wafting through your nose. Place it in a cutting board (and being careful not to burn yourself) and slightly chop it fine before combining it with the lemon. Add in some paprika, salt and pepper and then the porkchops. It is quite better if you also include the squeezed lemon by slicing them too and include in the marinade. Give the bag a quick shake before putting it into the fridge and leave it for at least an hour to overnight.

To cook and assemble it in a very systematized manner, start by heating up your stovetop or outdoor grill, put in some butter and oil on it, and cook the porkchops for about 5 to 7 minutes on each side. On another pan, heat up some butter (adding about a teaspoon of oil to prevent it from burning) and mix in the frozen vegetables to let it cook for about 3 to 5 minutes as well.

As for the gravy, I already prepared it prior to cooking the chops and veggies by using a store-bought gravy mix (gravy is actually easy to make from scratch, but I guess I was too bummed to do it during this time). My suggestion to add a bit of cream will help lighten up its color while making it richer and velvety (and similar to Conti's hehe).

When everything is cooked, put them onto a plate with some rice (I did mine with more frozen veggies and a bit Knorr seasoning and chili garlic sauce); top the porkchops with gravy and garnish it with parsley.

And like most steak houses, why not convert your home into one during moments like this? Even though you might already have gravy on the meat itself, also place a bottle each of Worcestershire, Tabasco and Knorr Seasoning on your dinner table for easy access to some who wish to have something extra into their meal.

Nines vs. Food - Grilled Pork Chops.jpg
Voila! Herb-Infused Grilled Pork Chops

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