Great Lakes Grilling Co
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Roasted Garlic and Rosemary Pork Chops

Plank Roasted Garlic-Rosemary Pork Chops

Serves 2


2 - 1" Thick Pork Chops, bone in

4 tsp Roasted Garlic Puree (see below)

1/2 tsp Salt

1/2 tsp Black Pepper, ground

1 tsp Rosemary, fresh, minced

8 oz New Red Potatoes, cut and quartered

2 Tbs Olive Oil

2 Tbs Parmesan, powdered

2 Pre-Soaked Untreated Cedar Planks


PLANK ROASTED GARLIC PUREE:

1/4 cup Garlic Cloves, peeled

2 Tbs Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper, ground


  • Soak cedar planks in cool tap water for 1 - 2 hours before start time.

  • Pre-heat grill to medium heat (approximately 365 degrees).

  • Lightly coat the garlic cloves in olive oil, place on the plank. Place on grill and cook until golden brown. Approximately 10-12 minutes.

  • Remove from grill and place the roasted cloves and remaining olive oil, 1/4 tsp. of salt and 1/4 tsp. black pepper in a food processor and blend until pureed.

  • Remove and hold at room temperature until needed.


For Pork Chops:


  • Rub each pork chop with 1 tsp. of roasted garlic puree and season with the 1/4 tsp. salt, 1/4 tsp. pepper, 1 tsp. of chopped rosemary.

  • Place the chops in the center of the plank.
  • Toss the potatoes in the olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, 1 tsp. of chopped rosemary and the Parmesan cheese.

  • Place the potatoes around all sides of the pork chops.

  • Place the plank on the grill and cook for 20 - 25 minutes or until done. Chops should have an internal temperature of 145 degrees. Remove from the grill.

  • Serve.

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