I honestly forgot that I planted rosemary. It lies just to the right of my towering chives and just to the left of the oregano bush that plans to take over the world. I forgot you, Rosemary. Something made me pull some chives for my egg white omelet this morning, and there you were. Pretty. Green. Hidden. Perfect for a simple dinner: Rosemary Pork Chops.
If you’ve never cooked with fresh Rosemary, you really should. The flavor is amazing. It’s really easy to remove the leaves from the woody stems… Just grasp the spring at the top with both hands and pull the sprig through your fingers. The leaves fall right off.
The marinade is simple, and the measurements need not be exact. You want roughly 1/4 cup chopped rosemary, a tablespoon/tablespoon and a half of sea salt, about a teaspoon of fresh ground pepper (I use a 5 peppercorn blend), 1/4 cup extra virgin olive oil, and about 1/4 cup red wine vinegar.
And, the pork. Only $5 for the pack. Thicker would have been better, but I work with what I have. I hate fatty meat. Hate it. I look for the least marbled steak, only by the super lean ground beef, and I proudly cut every inch of visible fat off of my chicken breasts and any other meat I buy. Get in there and use your hands, massaging the marinade into the pork.
Rosemary is a super fragrant little plant. My hands still smell like it. It would make a fantastic scent for a kitchen soap. It’s a hardy little bugger too. I don’t think I’ve ever killed rosemary (though by typing that, I probably just sealed this plant’s fate.)
What’s your favorite thing to do with rosemary?