Rosemary is a purely Mediterranean aromatic herb that we know pairs deliciously well with meats of all kinds, including pork. It is also exquisite in fruity sweets, but our latest discovery has been the great couple they make rosemary and cinnamon in savory dishes. A yogurt marinade rounds out the formula for a juicy chops and very tasty.


The only difficulty in preparing this dish is remembering a few hours before preparing the marinade, which can be left overnight in the fridge, the meat well covered. The original author recommends using Greek yogurt, although we believe that a less thick natural yogurt is more effective, because otherwise it will form an excessively thick paste, difficult to drain before cooking.

And speaking of cooking, Americans are more used to serving much thicker chops; in our country the usual thing is that they are sold already portioned in finer cuts, so we have skipped the step of finishing them in the oven. If you can order more generous chops at your butcher shop, bet on them and adjust the cooking times.

Separate the leaves from the sprigs of rosemary, wash, dry and chop. If used dry, skip this step. Mix the yogurt in a large bowl or deep plate with the herb, cinnamon and a little salt. Stir well to integrate homogeneously.

Add the chops and smear on both sides with the mixture. Cover with film and refrigerate, minimum 2-4 hours, or overnight. Take out about 15-20 minutes before cooking to temper them.

When cooking them, if they are very thick cut, preheat the oven to 200ºC. If they are thin, take one good griddle or skillet and heat over medium-high heat.

Read:  the trick of the glass of water

Grease with oil and cook the chops drained from the marinade, letting them brown well before turning them over on the other side. If they are thick, mark 2-4 minutes per side and finish cooking in the oven. Sprinkle with more rosemary before serving.

With what to accompany the pork chops

At home we like to serve this type of grilled pork or beef with somewhat thick mashed potatoes; You can make it as you like, leaving it creamier or with a more enriched variant, such as aligot. Or, if you’ve bought fresh rosemary and want to put it to good use, try a garnish to match like Provolone Potato Gratin, Autumn Applesauce, or Rosemary Fries.

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