Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings

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.

Mary Claire Britton

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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