Jul 14 2026
Restaurants›Grand Street Cafe›Grilled Double Cut Pork Chop Recipe

Grilled Double Cut Pork Chop Recipe

Inspired by Grand Street Cafe
Time1h
Serves2

Rosemary Whipped Potatoes, Grilled Asparagus, Lavender Pineapple Chutney

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Grilled Double Cut Pork Chop

For the Rosemary Whipped Potatoes

For the Grilled Asparagus

For the Lavender Pineapple Chutney

Method

For the Grilled Double Cut Pork Chop

  1. 1

    Prepare the Pork Chops

    Season the double cut pork chops with olive oil, garlic powder, salt, black pepper, and fresh rosemary. Ensure the seasoning is evenly coated on both sides of the chops.

  2. 2

    Grill the Pork Chops

    Preheat the grill to medium-high heat. Place the seasoned pork chops on the grill and cook for 6-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove from grill and let rest for 5 minutes.

For the Rosemary Whipped Potatoes

  1. 3

    Cook the Potatoes

    Peel and cut the Russet potatoes into quarters. Place them in a large pot and cover with cold water. Add salt and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 4

    Whip the Potatoes

    Drain the potatoes and return them to the pot. Add the unsalted butter, heavy cream, chopped rosemary, salt, and black pepper. Use a potato masher or electric mixer to whip until smooth and creamy.

For the Grilled Asparagus

  1. 5

    Prepare the Asparagus

    Trim the tough ends off the asparagus. Toss the asparagus with olive oil, salt, and black pepper until evenly coated.

  2. 6

    Grill the Asparagus

    Place the asparagus on the grill for about 5-7 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill.

For the Lavender Pineapple Chutney

  1. 7

    Cook the Chutney

    In a saucepan, combine the diced pineapple, sugar, apple cider vinegar, dried lavender, finely chopped onion, and salt. Bring to a boil over medium heat.

  2. 8

    Simmer the Chutney

    Reduce heat and let the mixture simmer for about 20-25 minutes, stirring frequently, until it thickens. Remove from heat and let cool before serving.

More from Grand Street Cafe