Grilled Spiced Pork Chops paired with St Laurent

INGREDIENTS:

• 6 tablespoons extra-virgin olive oil
• 5 garlic cloves, minced
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Salt and pepper
• 4 Bone in Pork Chops

DIRECTIONS:
Step 1: Whisk 1/4 cup oil, garlic, lemon juice and zest, coriander, cumin, nutmeg, cinnamon, 1/4 teaspoon salt, and 1/2 teaspoon pepper together in medium bowl. Measure out and reserve 2 tablespoons marinade.
Step 2: Combine remaining marinade and pork in 1 gallon zipper-lock bag and toss to coat. Press out as much air as possible and seal bag. Refrigerate for 1 hour or up to 2 hours, flipping bag every 30 minutes.
Step 3: Heat up grill until hot, about 15 minutes. Turn all burners to medium.
Step 4: Remove pork from bag and pat dry with paper towels. Place pork on grill and cook until browned and registers 145 F. Baste pork throughout cooking with the reserved marinade.
Step 5: Take off grill and let rest for 5min. Salt and pepper to taste. Serve and enjoy!

Paired with Erich Sattler St. Laurent
Recipe modified from The Complete Mediterranean cookbook

Grilled Spiced Pork Chops paired with St Laurent

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