Greg DuPree
Hands-On Time
20 Mins
Total Time
20 Mins
4 servings

A grill is the gift that keeps on giving for easy summer dinners, as in the case of this easy pork chop recipe. The pork chops get a perfect sear thanks to patting dry before you add them to the hot, oiled grill grates, and—bonus!—there’s no smoky kitchen to worry about after. You’ll serve the chops with a peppery arugula and stone-fruit salad; a perfect savory-sweet dinner pairing. Peaches and apricots are called for here, but any in-season stone fruit like plums or nectarines would taste great alongside. Shopping tip: bone-in, center-cut pork chops are the way to go here, anything smaller will cook much more quickly.

How to Make It

Step 1

Preheat grill to high (450°F to 500°F) and lightly oil grates. Whisk vinegar, honey, garlic, ½ teaspoon each salt and pepper, and 5 tablespoons oil.

Step 2

Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with remaining 1 teaspoon salt and teaspoon pepper. Grill, uncovered, flipping once, until a meat thermometer inserted in thickest portion registers 145°F, 3 to 4 minutes per side. Let rest for 10 minutes.

Step 3

Meanwhile, toss arugula with parsley and peaches. Serve with pork, drizzled with vinaigrette.

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