I got to be “that house” last weekend. The one in the neighborhood whose backyard grill is billowing out aromas that make you stop what you’re doing and say aloud, “OMG, what are they making over there and can we have some?”
In my case it was the woody scents of the maple grilling plank and fresh rosemary sprigs under my Rosemary and Lemon Pork Chops that caused a fragrant scene. Ever since the Cedar Planked Salmon with Brown Sugar I’ve been pretty hooked on plank grilling. I just love that smoky flavor the planks impart to whatever you’re grilling and the meat seem to come out so moist throughout. When I was at Williams-Sonoma the other day I picked up another cedar plank for more salmon soon and a maple plank, which came with the recipe I’m sharing today. They also sell an alder plank, which I’ll have to try next.
I was so pleased with how these pork chops came out. Pork chops are kind of my cooking nemesis – I have a tendency to overcook them, especially boneless ones like this recipe called for. I’ll credit the planks and my trusty meat thermometer for ushering me toward the juiciest, most flavorful chops I’ve made in a while!
Maple Planked Pork Chops with Rosemary and Lemon
From the Planked Pork Chops with Rosemary and Lemon recipe inside the Williams-Sonoma Maple Grilling Planks wrapper
Prep time: 4 hrs (including marinating) | Cook time: 25 min (including resting) | Total time: 4 hrs 25 min
- 1/2 tablespoon chopped fresh rosemary, plus 2 whole sprigs
- 1 tablespoon olive oil
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 2 boneless pork chops, each 8 oz. (250 g)
- Salt and freshly ground pepper
- In a small bowl, combine the chopped rosemary, olive oil, lemon juice and lemon zest. Place the pork chops in a baking dish and pour the marinade over the chops, coating them evenly. Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
- Meanwhile, soak the maple grilling plank according to the package instructions.
- Prepare a medium-low to medium fire in a grill. Place the plank on the grill and preheat according to the package instructions.
- Remove the pork chops from the marinade and season the chops with salt and pepper. Place the rosemary sprigs lengthwise on the plank, then place the chops on top. Cover the grill and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 15 to 20 minutes. To create grill marks on the chops, transfer them from the plank directly to the grill grates and cook for 1 minute per side. (I opted to omit this step.)
- Transfer the chops to a warmed platter, cover loosely with aluminum foil and let rest for 5 minutes before serving.