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© Meredith Corporation. All rights reserved. Used with permission.
Combine oil, vinegar, rosemary, oregano, garlic, fennel seeds, basil, dry mustard, salt and pepper in a small bowl.
Butterfly each pork chop by cutting horizontally to, but not through, the other side. Lay open the chops. Brush both sides of each chop with marinade. Place chops in a sealable plastic bag set in a shallow dish. Seal bag. Marinate in the refrigerator for 4 to 24 hours.
Remove chops from bag; discard marinade. Thread chops, accordion-style, onto four 10- to 12-inch wood or metal skewers, leaving enough room to hold one end of each skewer. (For additional stability, thread each chop onto two skewers.)
Grill chops on the rack of an uncovered charcoal grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in the center, turning once. If desired, for extra rosemary aroma, add rosemary sprigs to the grill for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)