Grilled Pork Chops



A few of my girlfriends and I – being the friendly gals that we are – recently made some new friends. Our crews instantly hit it off and they recently invited us over their place in Cambridge for a homemade Sunday night dinner. Being the control freak helpful person that I am, I took over assisted in the kitchen and, collectively, we produced the meal pictured above: grilled pork, sautéed vegetables, and salad.

I don’t make a lot of pork but this recipe worked really well. Pork is usually more affordable than other proteins, and although it’s not as lean as chicken, it’s still relatively good for you.

Not only was this meal delicious, it was enjoyed with new friends and good company. Hopefully we’ll have the chance to return the favor sometime soon!

Grilled Pork Chops

Preheat oven to 350 degrees Fahrenheit. Spray a nonstick grill pan with cooking spray and heat over medium-high heat. Season both sides of 4 thick cut boneless pork chops with 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon garlic powder.

When the grill pan is heated, place the pork on the pan at a diagonal. Sear for about 5 minutes until grill marks form. Turn the chops 90 degrees and sear on the same side for an additional 5 minutes. If the pork chops don’t come off the pan easily wait a few more minutes – this is a sign that they aren’t ready to move. When grill marks have formed on the opposite diagonal, flip the chops and repeat on the other side.

When both sides of the chops are properly seared, it’s time to put them in the oven. If your grill pan is oven safe, add ¼ cup water to the pan and place in the oven. If your grill pan is not oven safe, spray a 9×9 baking pan with cooking spray, and place chops in the pan with ¼ cup water. Bake for 15 minutes or until the chops are cooked through (slightly pink on the inside).To recreate our meal, serve the pork alongside a salad of romaine lettuce, sliced tomatoes, and avocado dressed with olive oil, lime juice, and salt and pepper. We also sautéed veggies – carrots, brussels sprouts, eggplant, and mushrooms – in olive oil, salt, and pepper. Enjoy!