Recipes courtesy Liz Pearson
An easy and affordable staple, pork chops do well with a bit of sweetness (like the traditional apple sauce), and often an overnight brine or soak in marinade. We provide three options to customize this basic recipe for grilled chops: mixed olive and date salsa, chili-lime marinade and a shallot and mustard brine, each a wine pairing specific to its flavor profile.
The shallot and mustard brine will go nicely with roasted potatoes and a hearty green salad. Go for rice noodles with the Thai-influenced chili-lime flavors.
- 4 (1-inch thick) bone-in pork loin or rib chops, patted dry
Warm grill or grill pan over medium heat.
Place chops on grill. Cook, flipping halfway through, until deeply golden brown and thermometer inserted in thickest part of each chop (away from bone) registers 145°F. Transfer to platter. Let rest 10 minutes. Top chops with accumulated juices and serve. Serves 4.