Here they are on the grill.
While my husband grilled these up I made a mushroom sauce. Here's dinner all served up.
So, do you want to repeat it? If so, here's what we did.
1. I marinated the pork chops for several hours in a 50/50 blend of soy sauce and olive oil.
2. While the chops marinate pound fresh herbs of choice into the meat. I used salt, pepper, garlic, tarragon, oregano, and parsley. Be very, very generous with the herbs as some fall off in the grilling process. This is why using a meat pounder is necessary. I didn't pound the meat, per se--just made sure the herbs were good and stuck onto the surface.
3. Next, my husband grilled them according to the directions in "America's Test Kitchen."
4. I adapted the recipe for mushroom sherry sauce from America's test kitchen to the following:
1 Tbs. olive oil
1/2 lb. sliced mushrooms
2 garlic cloves, minced
1 cup beef broth
1/2 cup sherry
3 Tbs. butter
Leftover pork marinade
Saute the mushrooms in the olive oil until nicely browned and add the garlic. Add the broth, sherry, and leftover marinade to the mushrooms and garlic and simmer several minutes until the mixture has reduced. Remove from heat and add butter. Season to taste with salt and pepper.
We plan on doing this again very, very soon. I love summer dinners!