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Recipe

Grilled Pork Rib Chops with Fresh Herb Rub

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Scott Phillips

Servings: four.

 

Ingredients

  • 1 Tbs. chopped garlic
  • 1 Tbs. crushed fennel seeds
  • 1 Tbs. finely chopped fresh sage
  • 1 Tbs. finely chopped fresh rosemary
  • 2 tsp. coarse salt
  • 2 tsp. coarsely ground black pepper
  • 4 bone-in pork rib chops, 3/4 to 1 inch thick (2-1/2 to 3 lb. total), brined if you like

Nutritional Information

      Nutritional Sample Size with brine
      Calories (kcal) : 390
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 115
      Sodium (mg): 1920
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 41

Preparation

  • In a small food processor, combine the garlic, fennel seeds, sage, rosemary, salt, and pepper. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.
  • Build and light a charcoal fire so there are thicker and thinner layers of coals for areas of varying heat. For a gas grill, set one side to medium high and the other side to low.
  • When the thicker area of coals is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over them, or over the medium-high area on a gas grill. If flare-ups occur, move the chops momentarily to a cooler area. Sear the chops over the hotter area for about 1-1/2 minutes per side and then use tongs to move them to the area that’s less hot. Cover the grill and continue cooking until the chops are firm and their internal temperature reaches 145° to 150°F, another 3 to 4 minutes per side.
  • Transfer the chops to a clean platter and let them rest for 5 minutes so the juices redistribute and the chops finish cooking.

Reviews

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Reviews

  • User avater
    blubarry | 07/14/2015

    Amazingly moist and the fresh herb rub is wonderful. Do make sure and brine them first.

  • mickeysgurl | 08/07/2013

    We have been grilling these often this summer and just love them. I cut the salt in half

  • VTFarmWife | 07/02/2012

    This recipe is a keeper.It's just what's needed for a busy summer day;simple prep,fast cooking,and lots of flavor.I did change it a little bit by putting a little canola oil in at the end when making the rub.I think the fennel seed really makes it stand out from other herb rubs.

  • cribjon | 03/24/2012

    Very good. Easy dinner to prep and cook. I upped the amt of herbs I used. Wonderful summer dinner.

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