Go Back
Peppercorn Garlic Pork Chops - Karyl's Kulinary Krusade
Print Recipe
5 from 22 votes

Peppercorn Garlic Pork Chops

Ingredients

  • 2 thick-cut, bone-in pork chops (about 3/4")
  • coarse salt and freshly ground pepper
  • 8 garlic cloves
  • 2 Tablespoons butter
  • vegetables, for grilling
  • avocado oil/olive oil

BALSAMIC HONEY REDUCTION

  • 2 Tablespoons raw honey
  • 2 Tablespoons high-quality balsamic vinegar

CHIMICHURRI SAUCE

  • 1/2 cup fresh, flat-leaf parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup diced red onion
  • 1 1/2 Tablespoons fresh oregano
  • 2 cloves raw garlic, peeled
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon red pepper flakes
  • 2 Tablespoons avocado oil or olive oil

Instructions

  • Peel garlic cloves, and put on piece of aluminum foil. Season with salt and pepper, and drizzle with oil. Close tightly, and put into 400 degree oven for 50 minutes, or until golden brown. Remove from oven, open foil, and let cool for 5 minutes
  • Season both sides of pork chops liberally with salt and pepper
  • Smash roasted garlic, and smear liberally on both sides of pork chops. Let sit for 30 minutes
  • Cut vegetables into thick slices. Season both sides with salt and pepper, and drizzle with oil
  • Melt butter in skillet over medium heat. Remove any garlic skin from pork chops, and add to skillet. Sear on both sides, for about 3 minutes per side
  • While pork chops sear, heat grill to medium/high heat. I use a gas grill, and heat to 375 degrees
  • Spray grill with cooking spray or oil spray, to prevent sticking. Add pork chops to grill over direct heat. Cook for about 8 minutes per side, until chops get that beautiful golden color
  • Add vegetables to grill, and cook until they reach desired level of done. Thicker vegetables should go over direct heat, while more delicate vegetables should go over indirect heat
  • When pork chops are done, remove from grill and set on plate to rest. Allow chops to rest for about 5 minutes, so juices redistribute

BALSAMIC HONEY REDUCTION

  • In small saucepan, combine balsamic vinegar and honey. Reduce over low heat until it reaches a thick consistency. If left too long, or over too high heat, it will burn

CHIMICHURRI SAUCE

  • In food processor, combine all chimichurri dry ingredients. Pulse a few times until chopped, and then drizzle in oil until it reaches desired consistency. Don't over-process, or it will become too thin and runny