These Pork Chops Rocked My Face Off

as soon as you are finished reading this post, go to the grocery store and buy these ingredients and make this ASAP! this has to be one of my new favorite meals of all time! and this is saying a lot b/c Bolivia nearly killed pork for me forever. having it every day for 3 years straight pretty much garanteed i'd never eat pork again. tonight was the first time i've made pork since eric and i have been married (that's 4 years!) we bought a nice center cut boneless pork chop and i'm sure that only helped the recipe.

Grilled Pork Chops with Shallot Butter
8 (7 oz) center cut pork chops ( i bought 4)
1 tsp salt, divided
3/4 t ground black pepper
2 T olive oil
2 t finely chopped fresh chives
1 t finely chopped fresh thyme
1 t finely copped fresh rosemary
3 garlic cloves minced
2 T butter, softened
2 1/2 t minced shallots
1/4 t grated lemon rind

1. prepare grill

2. sprinkle both sides of pork chops evenly with 1/2 t salt and pepper. combine oil, chives, thyme, rosemary and garlic, stirring well. rub oil mixture evenly over both sides of pork. place pork on grill rack and grill 6 minutes each side until done. remove pork from grill and let stand 5 minutes. sprinkle with remaining 1/2 t salt.



3. combine butter, shallots, and lemon rind stirring well. spread about 1 t butter mixture over each pork chop. let pork stand an additional 5 minutes.


we had this with Quinoa with Herbs and Mixed Olives. which also rocked my face off.
both recipes are from cooking light

Quinoa Recipe

2 T olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 1/2 c quinoa, well rinsed (at least 3 times)
salt
1/2 c pitted and thinly sliced black and green olives
1/2 c pine nuts, toasted
1/3 c fresh bail leaves, finely chopped
1/3 c cilantro leaves, finely chopped
1/3 c parsley finely chopped

1. in large saucepan or deep skilet heat the olive oil over medium heat. Add the onion and cook stirring often until softened about 3 minues. add the garlic and cook just until fragrant about 30 seconds. add quinoa and cook, stirring for about 1 minute.

2. stir in 2 1/4 c water, season with salt and bring to ab oil over high heat. lower heat, cover and simmer unilt the water is absorbed about 15 minutes. let stand for 5 minutes. add the olives, pine nuts, basil, cilantro, and parsley and toss with a frok to combine. season with salt.