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

Grilled Double Cut Pork Chop (gf) Recipe

Inspired by Grand Street Cafe
Time1h 15m
Serves2

Rosemary Whipped Potatoes, Grilled Asparagus, Lavender Pineapple Chutney

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Ingredients

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Pork Chops

Rosemary Whipped Potatoes

Grilled Asparagus

Lavender Pineapple Chutney

Method

Pork Chops

  1. 1

    Prepare the Marinade

    In a bowl, mix together olive oil, salt, black pepper, and chopped fresh rosemary.

  2. 2

    Marinate the Pork Chops

    Rub the marinade all over the double cut pork chops and let them sit for at least 30 minutes at room temperature.

  3. 3

    Grill the Pork Chops

    Preheat the grill to medium-high heat. Grill the pork chops for about 6-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Let them rest for 5 minutes before serving.

Rosemary Whipped Potatoes

  1. 4

    Cook the Potatoes

    Peel and chop russet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.

  2. 5

    Whip the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, fresh rosemary, salt, and black pepper. Mash or whip until smooth and creamy.

Grilled Asparagus

  1. 6

    Prepare the Asparagus

    Rinse the fresh asparagus and trim the tough ends.

  2. 7

    Season and Grill

    Toss the asparagus with olive oil, salt, and black pepper. Grill over medium heat for 5-7 minutes, turning occasionally, until tender and slightly charred.

Lavender Pineapple Chutney

  1. 8

    Cook the Chutney

    In a saucepan, combine diced pineapple, sugar, apple cider vinegar, dried lavender, grated ginger, and salt. Bring to a boil over medium heat.

  2. 9

    Simmer

    Reduce heat and let it simmer for about 20-25 minutes, stirring occasionally, until the mixture thickens and the pineapple is soft.

  3. 10

    Cool and Serve

    Let the chutney cool before serving it alongside the grilled pork chops.

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