Hot and smoky, these chops would be great for a campout. Simply marinate the chops in rosemary and garlic in a bit of olive oil in a zip lock bag until dinner time. Hold them in the refrigerator or the cooler.
Yield: Makes 4 servings
4 garlic cloves
2 teaspoons coarsely chopped rosemary
sea salt and cracked pepper to taste
3 tablespoons olive oil
4 thick bone-in rib pork chops (1 1/2 pounds)
Accompaniment: lemon wedges
Preheat grill, either charcoal or gas. If using gas, soak some woodchips in water. Then nestle them in a little can in the fire when you begin grilling.
Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, salt, and pepper. Rub mixture all over chops. Seal in a zip lock bag and marinate at least 30 minutes, but up to overnight if refrigerated.
Grill the chops about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand for 5 minutes. Serve with a twist or wedge of lemon and quick steamed green beans.
Per serving: 232 calories, 15g fat (3g saturated), 65mg cholesterol, 40mg sodium, 1g carbohydrates, 0g fiber, 22g protein
