South of France Pork Chops

South of France Pork Chops

SOF Pork Chops with grilled potatos seasoned with SOF

South of France Pork Chops

Serves 2

Prep Time 1 min

Marinade 20 min +

Cook Time 15 min

·         2 Double Cut Pork Chops (number of Guests)

·         2 Tablespoons of White Wine Vinegar (any white vinegar in a pinch will work)

·         2 Tablespoons Olive Oil

·         1 Tablespoon of South of France

·         2 cloves of crushed garlic

·         1 quart zip lock bag

·         Salt and Pepper to taste

Marinade

Rinse pork chops in cold water and pat them down with paper towel to dry.  Once dry, rub the pork chops on all sides with crushed garlic, then place garlic in a zip lock bag.  Rub pork chops with South of France seasoning on all sides and season with salt and pepper.  Place seasoned pork chops in the zip lock bag and add vinegar and oil.  Allow to marinade for 20 minutes at the minimum up to over night in the refrigerator.   Remove from refrigerator while pre-heating oven or grill about 15 min before you want to cook to allow the meat to get to or close to room temperature (this will help the meat not to stick to your grill or pan also helps it to cook evenly)

Pre heat Grill (with a hot side) or Oven to 400 F Degrees

Grilling method:

Place over hot side of grill for 3 minutes per side or until golden brown.  Place on cool side and close lid for 10 more min.  Remove and allow meat to rest for 5-8 minutes. Typically, I plate the sides then add the meat and by time the plate hits the table the pork is rested.

Pan Roasted (oven) method:

Heat up 1 Tablespoon of Olive oil over high heat in a 10-inch sauté pan add 1 tablespoon of olive oil.  Sear pork chops for 3-5 minutes or until golden brown, then turn and place in the oven for 10 minutes.  Remove and allow meat to rest for 5-8 minutes.  Typically, I plate the sides then add the meat and by time the plate hits the table the pork is rested.