Double Cut Pork Chops
4 - 12 oz. Center Cut Pork Chop with bone in
1 Jalapeno (sliced thin) • 2 sprigs rosemary (rough chop)
3 cloves garlic (sliced thin)
1 medium sized shallot (sliced) • 1 Tbs red pepper flakes
1 Tbs black pepper (coarse grind)
Pinch of Salt • _ C blended oil
3 C cous cous • 3 C water • 1 C dried figs (small dice)
• 4-5 sprigs mint (finely chopped)
1 sprig rosemary (finely chopped)
Salt & Pepper • _ C olive oil
2 yellow squash (_ inch sliced)
2 zucchini (_ inch sliced)
Combine the chops and the ingredients of the marinade in a bowl.
Mix well and drizzle oil as needed to coat the pork. Cover and chill
for 2-3 hours (overnight recommended).
Dice one cup of dried figs and soak in warm water. Bring 3 cups
of water to boil. Place 3 cups of cous cous in a medium size bowl.
Once water comes to a boil, pour into the bowl with the cous cous
and give a quick stir. Cover the bowl with plastic wrap and sed
aside for 5-10 minutes. While the cous cous cooks, finely chop mint
and rosemary. After the cous cous is cooked, fluff with a fork and
add in olive oil, figs and the herbs and stir.
Place the pork on the grill and allow to cook for 6-7 minutes on
Turn the pork and cook for another 6-7 minutes. Note: for diamond
shaped grill marks,
five the meat a quarter turn between the 6-7 minutes on both sides.
Lightly season both sides of the vegetables and drizzle a little
Place on the grill and cook until tender. (Approximately 30-45 seconds
on each side)