John Myers
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Marinated Chops That Should Actually Be on Grill
The perfect marinated chops that should actually be on grill recipe with a picture and simple step-by-step instructions.
Marinade:
- Salt
- Pepper
- Parpika
- Herbs of Provence
- Chopped garlic
- 3 tbsp Olive oil
- I marinated the evening before
Rosemary Potatoes:
- 250 gr Potatoes
- Coarse sea salt
- Dried rosemary
- Olive oil
Carrot and pea vegetables
- 4 big Carrots
- Peas frozen
- Chopped parsley
- Salt
- Butter
- Some broth or water
- Chopped parsley
- Wash the chops, pat dry and rub well with salt, pepper, paprika, Provence herbs and garlic. Put in a sealable container and pour the olive oil over it and leave to marinate in this marinade for a few hours (preferably the day before).
- Should actually be on the grill but someone wanted to not heat it up for two people (a couple of friends had canceled) so they had to be in the pan but they were so delicious.
Rosemary Potatoes:
- Wash the potatoes and cut them in half (smaller ones are welcome). Line the baking sheet with baking paper or aluminum foil and cover with the potatoes, sprinkle with coarse sea salt and rosemary and bake in the preheated oven at 200 degrees for about 20 minutes.
Carrot and pea vegetables:
- Wash the carrots, peel and cut into thin slices, sauté in a saucepan with a little broth for a few minutes, then add the frozen peas and sauté everything until soft. Season with a little butter and salt, sprinkle with the chopped parsley, done.
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