Smothered Grilled Pork Chops

If you like peppers and onions, you’ll love this recipe! Pork chops are perfectly grilled and topped with a superb pepper sauce! I prefer bone-in chops for this, they stay more moist and tender through grilling. I always brine pork and chicken, it’s so worth the extra step.

Ingredients:
Serves 4 easily

Brine
• 2 cups of chicken stock
• 1/4 cup of kosher salt
• 1/4 cup of brown sugar
• 1/2 tsp black peppercorns
• 2 bay leaves

Pepper sauce
• 2 large red bell peppers
• 2 Tbs of canola or vegetable oil
• 2 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 Tbs of flour
• 1/4 cup of dry white wine
• 2 Tbs of apple cider vinegar
• 2 Tbs of drained capers
• 1 cup of chicken broth
• 1 Tbs of chopped parsley
• 1 tsp of of salt
• 1 tsp of pepper
• 1 Tbs of butter
• 2 -3 Tbs of heavy cream

• 4 thick, ( 1 1/2″) bone in pork chops (I had to use boneless chops because of availability)
• canola oil for brushing on chops

Directions:

Start by brining your chops, depending on how much time you have, 30 minutes will do the trick but you can brine up to 8 hours. Place chops in a large ziplock or a roasting pan with all brine ingredients, cover and refrigerate. Take them out about an hour before grilling, pat dry and brush with oil.Char the peppers over flame, until blackened on all sides.I use a large wooden spoon (soaked with water so it doesn’t burn) push the end of the spoon into the end of the pepper. After charring, place in a paper bag for 10 minutes, the skins will slip right off. Peel, seed and cut into thin strips.Heat 2 Tbs of oil in a large skillet over medium heat, add onions and saute 10 minutes, add minced garlic and saute 2 more minutes. Mix in flour, cook for 2 minutes. Add in the bell peppers, wine, vinegar and capers, cook 1 minute.Add the chicken broth, increase heat and boil until it thickens about 4 minutes. Mix in parsley, season with salt & pepper and lastly, stir in 1 Tbs of butter and the cream. Prepare the grill, season chops with salt & pepper and sear them over high heat, about 5 minutes per side, move to indirect heat and grill about 5 more minutes total, internal temperature should be 135°DSC01247 Let the chops rest, then transfer to a platter and spoon on that incredible sauce! Enjoy!

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