Garlic & Rosemary Boneless Pork Chops With Arugula Salad

Name: Garlic & Rosemary Boneless Pork Chops With Arugula Salad
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Main dish
Ingredients: 3 cloves of garlic; 1/4 cup plus 1 tablespoon olive oil; ½ teaspoon coarse Kosher salt; 2 teaspoons lemon zest; 2 teaspoons chopped rosemary; 4-6 ounce boneless pork chops; Freshly ground pepper; 2 teaspoons lemon juice; ½ teaspoon Dijon mustard; 4 cups baby arugula; 1 ounce Pecorino Romano cheese

Rated 5 stars by 156 users

Servings

Prep Time

1 hour

Cook Time

1 hour 25 minutes

Author:

Food n' Focus

Want to create a healthy, special dish for dinner? Greensbury's organic, boneless pork chops are delivered to your door. Just add garlic & rosemary for a delicious meal.

Image of Garlic & Rosemary Boneless Pork Chops With Arugula Salad

Ingredients

3 cloves of garlic
1/4 cup plus 1 tablespoon olive oil
½ teaspoon coarse Kosher salt
2 teaspoons lemon zest
2 teaspoons chopped rosemary
4-6 ounce boneless pork chops
Freshly ground pepper
2 teaspoons lemon juice
½ teaspoon Dijon mustard
4 cups baby arugula
1 ounce Pecorino Romano cheese

Directions

Mince 2 cloves of garlic and rosemary and place them in a bowl. Add in 1/2 teaspoon of salt, lemon zest and 1/4 cup olive oil and whisk to combine. Season both sides of the pork chops with pepper and place them into a shallow dish. Drizzle the marinade over the pork chops, flipping them to cover both sides, and cover. Marinate for 30 minutes.
Preheat grill to medium-high heat. Grill Pork chops until just barley pink in the center, 3 to 5 minutes per side.
While the pork chops are cooking, mince the remaining garlic and place in a bowl with a pinch of salt. Whisk lemon juice, remaining olive oil and Dijon in the large bowl with the garlic. Add arugula. Toss to coat. Serve pork chops with the arugula and top with the pecorino.