Rezept für mediterrane Schweinekoteletts vom Grill

Zutaten

• 4 6-ounce boneless pork chops
• 1 tablespoon canola oil
• 1-2 tablespoons dry rub pork seasoning
• 1 teaspoon dried oregano
• 1/2 cup feta cheese
• 1 pound medium size tomatoes (, cut in half, and then quartered (about 3 cups))
• 1 cup fresh Italian flat leaf parsley leaves (, roughly chopped)
• 1/3 cup sliced red onion
• 1/4 cup capers
• 1 clove garlic (, pressed or minced)
• 2 tablespoons extra virgin olive oil
• 1/2 lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Zubereitung

1. 1

   Prepare the grill. Clean grill grates for cooking over medium-high heat (about 350°F to 450°F).

2. 2

   Season the pork chops. Pat the pork chops dry with a paper towel and brush both sides evenly with olive oil. Generously season the pork chops with the dry rub and sprinkle the oregano evenly on each chop, patting into the meat on both sides. Rest for 5-10 minutes as the grill heats.

3. 3

   Prepare the tomato salad. In a large bowl, gently toss the tomatoes, parsley, red onion, capers, and garlic. Drizzle the olive oil and lemon juice over the tomato mixture and season with kosher salt and black pepper. Toss to coat and taste for seasoning, adding more salt and pepper if needed. Let the salad marinate for about 15 minutes for the flavors to meld.

4. 4

   Grill the pork chops over direct heat, with the lid closed. You want the pork chops to be well-marked. Cook them for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and should register an internal temperature of 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting.

5. 5

   Garnish and serve. Serve the pork chops topped with the tomato salad and add chunks of feta cheese if desired.