Ingredients

  • 8 cloves garlic, chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon Hot Hungarian Paprika
  • 1 cup Beef Stock, warm
  • 2 tablespoons Fresh parsley, finely minced
  • 1 tablespoon fresh dill, finely minced
  • 3 lbs Pork chops, 6 chops
  • 3 tablespoons olive oil

Directions

1. To prepare the sauce, in a mortar, pound the garlic, salt and paprika into a smooth paste. Or purée in food processor.
2. Transfer to a small bowl and stir in the stock, parsley, dill until well blended. Let the sauce stand at room temperature for at least 30 minutes.
3. Meanwhile, prepare hot coals for grilling.
4. When white ash appears on surface of coals, lightly pound the pork chops with the flat side of a meat cleaver. Brush chops with the oil and grill, 3 inches from the heat, for 6 to 7 minutes on each side, sprinkling the meat with some of the sauce (sauce is to be served on side with meal-do not contaminate). When the meat is done, the juices should run clear when you prick a chop with a skewer.
5. Serve the chops with the remaining sauce on the side.



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