Assorted Meat & Vegetable Kebabs
Assorted Stromboli
Assorted Pork Cuts
Assorted Green Vegetables
Assorted Prime Meats
Sausage & Broccoli Rabe
Fresh Caught Seafood
Tortellini Salad
Assorted Pork Cuts
Antipasto Platter
Sliced Steak Entree

Family Owned Butcher Shop

- SINCE 1959 -

PREMIUM MEATS   •   DELICIOUS SEAFOOD   •   FULL SERVICE CATERING   •   STEWART MANOR

PREP
  • Total: 1 hr 50 min
  • Active: 30 min
  • Yield: 4 servings
  • Level: Easy

INGREDIENTS
  • 1/4 cup packed brown sugar
  • 1/4 cup kosher salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon pink peppercorns
  • 4 fresh sage leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • (2) 14 oz. bone-in center-cut pork chops (about 1.25" thick)
  • freshly ground black pepper
Gremolata
  • 1 cup extra virgin olive oil
  • 1 head garlic, broken into individual cloves, peeled
  • 1/2 cup fresh parsley, finely chopped
  • grated zest of 3 lemons
  • salt & pepper
PRINT

recipe courtesy of food network

GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA

Grilled Pork Chops with Roasted Garlic Gremolata Recipe
DIRECTIONS

Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.

Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.

Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.

Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.

Carve the meat from the bones and slice against the grain. Serve with the gremolata.

Butcher Cuts of Beef
Butcher Cuts of Pork
Butcher Cuts of Chicken
Butcher Cuts of Fish
Butcher Cuts of Lamb
Butcher Cuts of Duck
Butcher Cuts of Lobster
Butcher Cuts of Shrimp
Butcher Cuts of Turkey
Butcher Cuts of Crab