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Jamie Purviance

Charmoula-Marinated Pork Chops with Grilled Pepper Mélange

  • People

    Serves 4

  • Prep Time

    20 min.

  • Marinating Time

    4 to 12 h

  • Grilling Time

    18 to 22 min.

Serves 4
Prep Time
20 min.
Marinating Time
4 to 12 h
Grilling Time
18 to 22 min.

the Ingredients

20151023095408 Row Pork 17


  • 8 grams roughly chopped fresh cilantro leaves
  • 8 grams roughly chopped fresh Italian parsley leaves
  • 60 milliliters extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 4 bone-in pork loin chops, each about 225 grams and 2.5 centimeters thick, trimmed of excess fat
  • 3 poivrons, préférablement 1 jaune, 1 rouge et 1 orange, chacun coupés en 4 morceaux
  • 1 medium red onion, cut crosswise into 12-millimeter slices
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons cider vinegar
  • 1 teaspoon granulated sugar
  • 2 tablespoons chopped fresh basil leaves
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper


  • 01 In a small bowl combine the charmoula ingredients (or process the ingredients into a coarse paste in a blender or food processor). Spread the charmoula evenly on both sides of the chops. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  • 02 Brush the bell pepper planks and onion slices with 3 tablespoons oil.
  • 03 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 04 Brush the cooking grates clean. Grill the peppers and onion over direct medium heat, with the lid closed, until well marked and tender, turning once. The peppers will take 8 to 9 minutes and the onion will take 10 to 12 minutes. Remove from the grill as they are done. Cut the vegetables into bite-sized pieces and place them in a medium bowl. Add the vinegar, sugar, basil, and ¼ teaspoon of the salt. Mix well and set aside.
  • 05 Season the chops with the remaining ½ teaspoon salt and the pepper. Grill the chops over direct medium heat, with the lid closed, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the grilled pepper mélange.

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