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Charmoula-Marinated Pork Chops with Grilled Pepper Mélange

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    4 to 12 h

  • Grilling Time

    18 to 22 mins

Ingredients
Instructions

the Ingredients

20151023095408 Row Pork 17

Charmoula

  • ⅓ cup roughly chopped fresh cilantro leaves
  • ⅓ cup roughly chopped fresh Italian parsley leaves
  • ¼ cup 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 8 ounces and 1 inch thick, trimmed of excess fat
  • 3 bell peppers, preferably 1 yellow, 1 red, and 1 orange, each cut into 4 planks
  • 1 medium red onion, cut crosswise into ½-inch 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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • Brush the bell pepper planks and onion slices with 3 tablespoons oil.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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.
    Brush the cooking grates clean. Grill the peppers and onion over 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.
  • 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.
    Season the chops with the remaining ½ teaspoon salt and the pepper. Grill the chops over medium heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 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.
    Season the chops with the remaining ½ teaspoon salt and the pepper. Grill the chops over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 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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