Marinated Pork Chops With Rosemary and Garlic

Ingredients

• 1-2 tablespoons (2-4g) fresh rosemary, (minced)
• 1½ teaspoons (4g) minced garlic
• 1 tablespoon (7g) smoked paprika
• ½ teaspoon (.5-1g) cayenne pepper ((optional))
• ½ tablespoon (7-8ml) soy sauce (optional)
• ½ teaspoon (.5-1g) white pepper
• 1-1½ pounds (450-680g) pork chops ((3-4 chops))
• 1-2 tablespoons (15-30ml) canola oil ((or any cooking oil, olive, avocado, etc.))
• salt and black pepper (to taste)
• 1 large mango, (peeled and diced)
• ¼ cup red onion, (diced)
• 1 medium avocado, (diced)
• ½ jalapeno, (seeded and diced)
• 2 tablespoons (30ml) lime juice, (freshly squeezed)
• 1 tablespoon (15ml) olive oil
• salt and black pepper (to taste)

Steps

1. 1

   In a food processor or mortar and pestle, finely chop the rosemary. Mix the rosemary, garlic, paprika, cayenne, soy sauce, and white pepper until thoroughly combined.

2. 2

   Lightly salt pork the pork chops, then marinate them in the rosemary garlic mixture.

3. 3

   Refrigerate the marinating pork chops until ready to cook. They taste best when marinated for at least 30 minutes, but you can marinate them for 8 hours up to 2-3 days.

4. 4

   Heat a cast iron or grill pan until hot. Sear pork chops, flipping once, until browned and cooked to the desired doneness. Or grill the steaks on high heat for 3-5 minutes on each side, depending on the size. The internal temperature should read between 145℉ (62℃) and 160℉ (70℃).

5. 5

   Combine the mango, jalapenos, avocado, onions, lime juice, olive oil, salt, and pepper in a medium bowl. Serve with the pork chops, and enjoy.