Grilled or Broiled Pork Chops

Grilled or broiled pork chops are a delicious and satisfying main dish that can be prepared in just 20 minutes. This recipe features center-cut loin pork chops, which are cooked to perfection with a simple yet flavorful combination of olive oil, lemon juice, salt, and pepper. The result is juicy and tender pork chops with a hint of tanginess from the lemon.

Grilled or broiled pork chops are versatile and can be served as a standalone main course or paired with various side dishes such as roasted vegetables, mashed potatoes, or a fresh salad. The addition of lemon wedges offers a refreshing citrusy touch that complements the savory flavors of the pork.

Whether you’re hosting a quick weeknight dinner or a weekend gathering, these pork chops are sure to impress with their simplicity and taste. So fire up the grill or preheat the broiler, and get ready to enjoy a satisfying and flavorful meal in no time.

MAKES: 4 servings

TIME: 20 minutes

INGREDIENTS:

• 4 center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
• 2 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• Salt and freshly ground black pepper
• Lemon wedges for serving

INSTRUCTIONS:

1. Heat a charcoal or gas grill or the broiler until moderately hot and position the rack about 4 inches from the heat source.
2. If broiling, place a cast-iron or heatproof skillet on the rack about 10 minutes before cooking.
3. Allow the pork chops to reach room temperature.
4. Pat the chops dry and rub them with half of the olive oil and the lemon juice.
5. Liberally sprinkle the chops with salt and pepper.
6. Sear the chops over the hottest part of the fire or under the broiler for a minute or two per side, being careful not to let them burn.
7. Move the chops to a cooler part of the grill or reduce the broiler heat, or move the meat farther from the heat source.
8. Cook the chops, turning once or twice, until done, for approximately 10 to 20 minutes more. The cooking time depends on the heat of the fire, the thickness of the chops, and whether you cover the grill.
9. The chops are done when they are firm to the touch, with slightly pink juices. To check doneness, cut into them – the color should be rosy at first glance but quickly turn pale.
10. Brush the chops with a little more olive oil and serve with lemon wedges.

VARIATIONS:

Herb-Marinated Grilled or Broiled Pork Chops:

• Follow the instructions above, but marinate the chops beforehand for at least 2 hours or up to 3 days.
• Dry the chops well and rub them with a mixture of 1 teaspoon salt, 1 teaspoon dried sage or thyme (or 1 tablespoon minced fresh), 1/2 teaspoon freshly ground black pepper, 1 finely crumbled bay leaf, and 1 teaspoon finely minced garlic.
• Let the marinated chops sit at room temperature for up to 2 hours or refrigerated for up to 3 days. Proceed with the recipe without adding additional olive oil.

Pan-Grilled Pork Chops:

• Preheat the oven to its maximum temperature, at least 500°F.
• Heat a cast-iron or other sturdy ovenproof skillet over medium-high heat for 4 to 5 minutes until really hot, just about smoking.
• Rub the chops with olive oil only and place them in the hot skillet.
• Immediately transfer the skillet to the preheated oven and cook for about 5 minutes per side.
• Season with salt, pepper, and freshly squeezed lemon juice and serve with lemon wedges.