Ingredients Instructions

Charmoula

1/3 cups roughly chopped fresh cilantro leaves 1/3 cups roughly chopped fresh Italian parsley leaves 1/4 cups extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoons minced garlic 2 teaspoons ground cumin 1 teaspoons paprika 1 teaspoons ground coriander

 

4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat 3 bell peppers, preferably 1 yellow, 1 red, and 1 orange, each cut into 4 planks 1 medium red onion, cut crosswise into ½-inch slices 3 tablespoons extra-virgin olive oil 2 teaspoons cider vinegar 1 teaspoons granulated sugar 2 tablespoons chopped fresh basil leaves 3/4 teaspoons kosher salt, divided 1/4 teaspoons freshly ground black pepper

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1. In a small bowl combine the charmoula ingredients (or process the ingredients into a coarse paste in a blender or food processor). Spread the charmoula evenly on both sides of the chops. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
2. Brush the bell pepper planks and onion slices with 3 tablespoons oil.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
4. Prepare the grill for cooking over medium heat (400°F) .
5. Brush the cooking grates clean. Grill the peppers and onion over direct medium heat, with the lid closed, until well marked and tender, turning once. The peppers will take 8 to 9 minutes and the onion will take 10 to 12 minutes. Remove from the grill as they are done. Cut the vegetables into bite-sized pieces and place them in a medium bowl. Add the vinegar, sugar, basil, and ¼ teaspoon of the salt. Mix well and set aside.
6. Brush the cooking grates clean. Grill the peppers and onion over medium heat, with the lid closed, until well marked and tender, turning once. The peppers will take 8 to 9 minutes and the onion will take 10 to 12 minutes. Remove from the grill as they are done. Cut the vegetables into bite-sized pieces and place them in a medium bowl. Add the vinegar, sugar, basil, and ¼ teaspoon of the salt. Mix well and set aside.
7. Season the chops with the remaining ½ teaspoon salt and the pepper. Grill the chops over direct medium heat, with the lid closed, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the grilled pepper mélange.
8. Season the chops with the remaining ½ teaspoon salt and the pepper. Grill the chops over medium heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the grilled pepper mélange.
9. Season the chops with the remaining ½ teaspoon salt and the pepper. Grill the chops over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the grilled pepper mélange.