I have a special fondness for rib chops…be it beef, veal, pork, or lamb. It must be something to do with the primal urge to gnaw the last remnants of fire-licked, juicy meat from the bone. I’ve never claimed to be lady-like or restrained when it comes to eating!
A rib chop differs from a loin chop in that the rib meat is a little richer and fattier, and thus tastier, compared to the leaner loin meat. Think rib eye steak vs. strip steak. Veal rib chops are usually a little pricey, but I think this marinade would work fine with some good, thick pork rib chops (or any other chops for that matter).
I prepared this marinade in the morning before work, rubbed it well into the chops, and let it soak in all day (about 10 hours). My aim was for the marinade to act both as a rub and a brine – it seemed to work because the chops turned out juicy, tender, and oh so flavorful!
Ingredients (for 2 chops):
- 3-4 cloves garlic, minced
- 1 – 2 tablespoons fresh rosemary, chopped
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1 teaspoon Florida Seasoned Pepper or freshly ground black pepper
- 1 teaspoon honey
- 2-3 teaspoons water
- enough extra-virgin olive oil to make mixture into a loose paste
Mix marinade ingredients together, adding enough olive oil to make it into a soupy paste. Place the chops in a resealable bag and pour in the marinade. Massage it into the chops, seal bag, refrigerate, and let marinate for at least 4 hours – longer if possible. About an hour before grilling, take chops out of the refrigerator and allow to warm to room temperature.
Set grill up for direct cooking around 400F. When coals are ready, put the chops on the grill. Grill on each side for about 5 minutes, then continue to grill for 3-4 minutes each side until the chops are cooked “medium” to “medium well”, or to your preference. Our chops cooked approximately a total of 9 minutes on each side. Like pork, I prefer to cook veal until it just barely loses the pinkness in the center. Remove from grill and allow to rest for 5 minutes before serving.
We served these chops with sauteed spinach and mushrooms.
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