Kuting's Kitchen - Grilled Rosemary Porkchop

I seem to have caught the cooking bug as I was excited to cook another meal last Friday. The dining table became my work area so I can prepare the ingredients while comfortably seated. Good thing we have an induction stove with timer so I don't have to worry that the food will be overcooked or burned. We have been using the stove for almost 3 years now and I like it since there is less waiting time for the food to be cooked (ang bilis niya uminit!). This translated to lower electric bill compared to the time we were using a traditional electric stove. Ok, going back to my menu:

Grilled Rosemary Porkchop

*actually, the original recipe is lamb chops with herbed butter from the "Easy everyday meals from the best of Good Housekeeping". Decided to use pork and not do the herbed butter to balance the fat  :)

Ingredients:

3 pieces porkchop

1 1/2 tbsp dried rosemary

3 tsp Worcestershire sauce

3 tbsp extra virgin olive oil

Salt and pepper

Steps: 

1.  Rub porkchops with rosemary, Worcestershire sauce, olive oil, salt and pepper.

Lesson learned: the recipe did not say marinate the pork so I went ahead with step 2.  I think it is better to marinate the pork for at least 30 minutes.

2.  Cook in a preheated grill to your desired doneness.  For rare, cook 2 minutes each side; for medium, cook 3 minutes on each side and well done, cook 4 minutes on each side.

Lesson learned: I tried following step 2 but I like my pork really cooked, tipong may burn marks na :)

Even if the pork is not that flavorful (pls see lesson learned), it was tender and good enough to fill my hungry belly.  :)