Food & dining

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

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