Grilled Pork with Rocket

Instructions

1. 1

   Pat pork chops dry with paper towels. Mix chopped rosemary, thyme, garlic, and 2 tablespoons olive oil to form a paste. Generously rub the herb mixture over both sides of each pork chop, then season with salt and pepper. Let rest at room temperature for 15 minutes.

   Tip: Bringing pork to room temperature ensures even cooking throughout.

2. 2

   Preheat your grill to medium-high heat (approximately 400°F). Oil the grill grates to prevent sticking.

   Tip: Test the grill temperature by holding your hand 4 inches above the grates—you should feel heat after 3-4 seconds.

3. 3

   Place pork chops on the hot grill and cook for 6-7 minutes without moving them, allowing a flavorful crust to develop.

   Tip: Resist the urge to flip early; this creates beautiful grill marks and locks in juices.

4. 4

   Flip the pork chops and grill for another 6-7 minutes until the internal temperature reaches 145°F when measured at the thickest point with a meat thermometer.

   Tip: Slightly pink in the center indicates perfectly cooked pork; avoid overcooking as it becomes dry.

5. 5

   Remove pork chops from the grill and let rest on a warm plate for 5 minutes before serving.

   Tip: Resting allows juices to redistribute, keeping the meat tender and moist.

6. 6

   While pork rests, whisk together remaining 2 tablespoons olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.

   Tip: Make the dressing fresh just before serving to preserve the brightness of the lemon.

7. 7

   Toss fresh rocket with sliced red onion in a large bowl. Pour the lemon dressing over and gently combine until lightly coated.

   Tip: Don't dress the rocket too early or it will become wilted.

8. 8

   Plate the warm pork chops and top each with a generous handful of dressed rocket. Scatter shaved Parmesan cheese and lemon zest over the top before serving immediately.

   Tip: Fresh lemon zest adds brightness and complements both the herb-crusted pork and peppery rocket perfectly.