Serves 4 with leftovers
|1||cup chopped fresh parsley|
|½||cup chopped fresh basil|
|2||tablespoons chopped fresh rosemary|
|3||tablespoons capers, finely chopped|
|Grated rind and juice of 1 lemon|
|1||tablespoon Dijon mustard|
|1||garlic clove, finely chopped|
|¾||cup olive oil|
|6||bone-in center-cut pork loin chops, each about 1-inch thick|
1. In a small bowl, stir together the parsley, basil, rosemary, capers, lemon rind and juice, mustard, garlic, and olive oil. Set aside ¼ cup of the sauce for Cuban sandwiches.
2. On a baking sheet, lay out the pork chops. Remove 4 tablespoons herb sauce. Use it to spread about 1 tablespoon on one side of each chop. Leave at room temperature for 20 minutes. Pour the remaining herb sauce into a bowl.
3. Light a charcoal grill or turn on a gas grill to high.
4. Grill the chops for 3 to 4 minutes on a side, or until an instant-read thermometer inserted into the side of a chop (away from the bone) registers 135 degrees. Transfer to a platter. Set aside 2 pork chops for the Cuban sandwiches. Serve remaining chops with remaining herb sauce. Sally Pasley Vargas