8 loin chops, 25 mm (1 in) thick, weighing about 125 g (4 oz) each
salt and freshly ground black pepper
olive oil
salt and freshly ground black pepper
olive oil
For the marinade
150 ml (5 fl oz) olive oil
45 ml (3 tbsp) lemon juice
15 ml (1 tbsp) clear honey
1 garlic clove, crushed
2 bay leaves, crushed
45 ml (3 tbsp) lemon juice
15 ml (1 tbsp) clear honey
1 garlic clove, crushed
2 bay leaves, crushed
method
1. Wipe the chops with absorbent paper and trim off any excess fat, leaving a narrow border only. Season the chops generously with freshly ground black pepper and arrange them side by side in a shallow dish just large enough to take them in a single layer.
2. In a small bowl, whisk together the marinade ingredients until thoroughly combined. Pour the marinade over the chops, turn them to coat, and leave to marinate for at least 4 hours, turning them occasionally to ensure they remain coated. If you are marinating them in the refrigerator, remove them well before cooking to allow them to come to room temperature.
3. Heat the grill without the grid to high.
4. Brush the grill grid with olive oil. Remove the chops from the marinade and place them on the grid. Grill 7.5 cm /3 in from the heat until they are cooked to your taste. turning them once. Brush the chops from time to time with the marinade.
5. Arrange the chops on a heated serving platter, season with salt and freshly ground black pepper and serve immediately.
2. In a small bowl, whisk together the marinade ingredients until thoroughly combined. Pour the marinade over the chops, turn them to coat, and leave to marinate for at least 4 hours, turning them occasionally to ensure they remain coated. If you are marinating them in the refrigerator, remove them well before cooking to allow them to come to room temperature.
3. Heat the grill without the grid to high.
4. Brush the grill grid with olive oil. Remove the chops from the marinade and place them on the grid. Grill 7.5 cm /3 in from the heat until they are cooked to your taste. turning them once. Brush the chops from time to time with the marinade.
5. Arrange the chops on a heated serving platter, season with salt and freshly ground black pepper and serve immediately.
serving amount
serves 4 — 8
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