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Grilled Pork Cutlets with Rosemary and Red Wine Vinegar

From

August/September 2007

Grilled Pork Cutlets with Rosemary and Red Wine Vinegar

Although they are the same size as chicken cutlets, pork cutlets are not as tender. Our first attempts at a grilled pork cutlets recipe produced leathery meat that cooked so quickly, it didn’t have time to char or develop much grill flavor. To season the cutlets to the core, we came up with a unique grilling procedure and a quick marinade. We prefer tender cutlets made from pounding pork chops to a uniform thickness, since prepackaged cutlets often have shredded edges and irregular sizes that lead to uneven cooking. We used medium-high heat to grill the cutlets, leaving them on one side for most of the cooking time, and then finishing them for 30 seconds on the other side. This signature technique of our grilled pork cutlets recipe gave the meat a chance to brown and allowed them to develop a nice char. Red wine vinegar, olive oil, garlic, and rosemary formed the base of the marinade, and a last-minute addition of honey softened the acidity of the vinegar and helped produce caramelization on the cutlets.

Serves 4 to 6

Boneless pork chops are typically lean; trim any excess fat as necessary. Marinting for more than 2 hours will make the chops rubbery.

Ingredients

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