Directions

Preheat the grill to medium-high heat.

Rinse the pork chops under cool water and pat them dry with paper towels.

Then, brush the pork chops with 4 tablespoons of oil and season them with the salt and pepper. Set them aside while preparing the rest of the ingredients.

In a large, shallow bowl, mix together 2 tablespoons of olive oil, the container of Frigo® Shredded Parmesan Cheese, the envelope of onion soup mix and the fresh rosemary.

Dredge the pork chops in the Frigo® Shredded Parmesan Cheese mixture, and reserve the extra cheese mixture to the side.

Place the encrusted pork chops on the hot grill and close the lid. Grill over direct heat for 5 minutes. Then, turn the chops and sprinkle them with the reserved cheese mixture. Close the lid again and continue grilling for 4–5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). Remove them from the grill and let them rest for at least 3 minutes.

Serve with parmesan-encrusted fries, roasted garlic and/or sautéed vegetables.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.