Grilled Pork Chop Recipe

Prep and season

Pat pork chops dry with paper towels. In a small bowl combine kosher salt, black pepper and garlic powder. Rub both sides of each chop with olive oil then evenly season with the spice mixture. Tuck a small thyme sprig under the fat edge of each chop. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring back to room temperature before grilling).

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy cast-iron skillet or grill pan over medium-high heat until smoking slightly. Oil the grates or brush the pan with a little oil.

Grill pork chops

Place pork chops on the grill or in the hot pan. For 1–1.25 inch thick bone-in chops grill 4–5 minutes per side for medium (internal temperature 140–145°F / 60–63°C). If using a skillet, sear 3–4 minutes per side then reduce heat and cook until internal temp is reached. Remove chops to a cutting board, tent loosely with foil and let rest 5–7 minutes (carryover will bring temp to about 145–150°F). Reserve any resting juices for the sauce.

Sauté aromatics and mushrooms

While chops rest or during the final minutes of grilling, heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and turn golden brown, 6–8 minutes.

Deglaze and reduce

Increase heat to medium-high and pour in the dry red wine to deglaze the pan, scraping up browned bits from the bottom. Allow wine to reduce by about half, 3–4 minutes.

Build the sauce

Add beef demi-glace and chicken stock, Worcestershire sauce and chopped thyme to the pan. Bring to a gentle simmer and reduce until slightly thickened, about 6–8 minutes. Taste and season with salt and pepper.

Finish the sauce

Remove the pan from heat and whisk in the cold cubed butter one piece at a time to emulsify and give the sauce a glossy finish. If you reserved any pork resting juices, whisk them in now for extra flavor. Keep warm until serving.

Cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, 15–18 minutes.

Drain and mash

Drain potatoes well and return to the warm pot over low heat for 1 minute to dry out excess moisture. Remove from heat. Add 4 tablespoons butter, warmed milk, and sour cream if using. Mash with a potato masher or ricer until smooth and creamy. Season with 1/2 teaspoon salt (adjust to taste) and 1/2 teaspoon black pepper. Stir in chopped chives. Keep warm until ready to plate.

Prep and cook

While potatoes cook or during resting time for chops, toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill alongside the pork chops for 2–4 minutes, turning once, until tender-crisp and lightly charred. Alternatively, roast in a 425°F (220°C) oven on a sheet pan for 8–10 minutes.

Finish

Transfer asparagus to a plate and squeeze a lemon wedge over top just before serving.

Spoon a portion of mashed potatoes onto each plate. Place a grilled pork chop on top or beside the potatoes. Spoon mushroom demi-glace over the pork chop (and a little on the potatoes if desired). Arrange asparagus alongside. Garnish mashed potatoes with extra chives and the plate with remaining thyme sprigs if desired. Serve immediately.