SPANISH- STYLE GRILLED PORK CHOPS
WHAT LAMB is to the Greeks, pork is to the Spanish, and this simple dish illustrates the seasonings that are most prevalent in the grilled pork dishes of Spain.
- 4 (3⁄4- inch- thick) loin pork chops
- 4 large garlic cloves
- 1 tablespoon fresh oregano leaves
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper or hot paprika or red pepper flakes, or less to taste
- Salt and freshly ground black pepper to taste
- 1⁄2 cup dry white wine
- 1⁄4 cup extra virgin olive oil
- Vegetable oil for brushing grill rack
Instructions:
- Rinse and trim the pork chops. Score the edges of each chop in a few places to keep it from curling up on the grill.
- Mash the garlic cloves to a paste with the fl at side of a large knife or press through a garlic press. Combine the garlic, oregano, paprika, cayenne, and salt and pepper and rub this mixture into the pork chops. Leave in a shallow plate, covered and refrigerated, for 1 hour.
- Pour in the wine and olive oil, turn once, and marinate, covered and refrigerated, for at least 2 and up to 24 hours. Let stand at room temperature for 30 minutes before grilling.
- Heat the grill to hot and brush the grill rack with oil.
- Grill the chops directly over the coals or over the hottest part of the grill for 3 minutes per side, turning. Slide the chops over to a cooler part of the grill or over the part of the rack with no coals underneath (if using a gas grill adjust the heat to medium- hot), and continue grilling for another 4 minutes per side, or until cooked through. Remove to a platter, cover, and let sit for 3 to 5 minutes before serving.