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    sunday supper

    Recipe for grilled pork chops with herb-caper marinade

    Sally Pasley Vargas for The Boston Globe

    Serves 4 with leftovers

    1cup chopped fresh parsley
    ½cup chopped fresh basil
    2tablespoons chopped fresh rosemary
    3tablespoons capers, finely chopped
    Grated rind and juice of 1 lemon
    1tablespoon Dijon mustard
    1garlic clove, finely chopped
    ¾cup olive oil
    6bone-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