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Ingredients:
Chili Flake Grilled Pork Chops
4 pork chops, 8 oz. each
1 tsp fennel seeds
2 tsp red pepper flakes
1 tsp minced garlic
1 tsp minced shallot
½ tsp chopped fresh rosemary
¼ tsp fresh thyme leaves
¾ tsp kosher salt
3 Tbsp olive oil
1 tsp agave nectar
Arugula Chimichurri
Arugula Chimichurri
1 ½ cups arugula
⅓ cup parsley leaves
⅓ cup cilantro leaves
1 tsp oregano leaves
2 tsp minced garlic
1 tsp white balsamic vinegar
¼ tsp kosher salt
1 pinch crushed red pepper
¼ cup olive oil
Directions:
Chili Flake Grilled Pork Chops
- Pat pork chops dry; trim fat and connective tissue.
- Grind fennel seeds in a mortar and pestle; place in a sealable plastic bag.
- Add all remaining marinade ingredients to fennel; mix thoroughly.
- Place chops in marinade; seal bag. Rub chops in marinade to evenly coat.
- Marinate chops at room temperature for 2 hours.
- Preheat grill to high.
- Grill pork chops 4 to 5 minutes per side or until the internal temperature reaches 145°F.
- Let pork chops rest for 10 minutes before serving.
- Serve with Arugula Chimichurri, Asparagus and Tomatoes, if desired.
Arugula Chimichurri
- Roughly chop all leaves; place in a small food processor.
- Add all remaining ingredients; process until combined and relatively smooth. (Do not puree chimichurri.)
