Jul 14 2026
Restaurants›Louis' Basque Corner›12 Oz Pork Chop Recipe

12 Oz Pork Chop Recipe

Inspired by Louis' Basque Corner
Time35m
Serves1

One hearty pork chop cooked to order on our charbroil grill. Add sautéed garlic & peppers for $2.00

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Ingredients

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Pork Chop & Marinade

Optional Sautéed Garlic & Peppers (add-on)

Method

Pork Chop & Marinade

  1. 1

    Bring pork to room temperature

    Remove the 12 oz bone-in pork chop from the refrigerator 20–30 minutes before cooking so it reaches near room temperature. Pat dry thoroughly with paper towels.

  2. 2

    Season

    Brush both sides of the chop with 1 tablespoon olive oil. In a small bowl, combine minced garlic, kosher salt, black pepper, paprika, and dried thyme. Rub the seasoning mix evenly over both sides and the edges of the chop, pressing gently so it adheres.

  3. 3

    Preheat grill

    Preheat a charbroil grill (or heavy cast-iron skillet if grilling not available) to medium-high — target surface temperature about 400–450°F (200–230°C). Oil the grates lightly to prevent sticking.

  4. 4

    Sear and cook

    Place the chop on the hot grill. Sear 3–4 minutes without moving to develop a good char. Flip and sear the other side 3–4 minutes. After both sides are seared, move to indirect heat (or reduce heat to medium) and continue cooking until internal temperature reaches 140–145°F (60–63°C) for slightly pink center or 150°F (66°C) for well done. This typically takes an additional 4–8 minutes depending on chop thickness and grill heat. Use an instant-read thermometer inserted into the thickest part without touching bone.

  5. 5

    Rest

    Remove the chop from the grill when it reaches the target temperature, tent loosely with foil and rest for 5–8 minutes. Carryover cooking will raise internal temp a few degrees; resting keeps juices locked in.

  6. 6

    Finish and serve

    Optionally sprinkle a pinch of finishing salt and a grind of black pepper. Serve whole or sliced across the grain. If ordering the sautéed garlic & peppers add-on, top the chop with the peppers and garlic before serving.

Optional Sautéed Garlic & Peppers (add-on)

  1. 7

    Prepare ingredients

    While the chop rests (or during the last 4–6 minutes of grilling), heat 1 tablespoon extra virgin olive oil in a medium skillet over medium heat.

  2. 8

    Sauté garlic

    Add the thinly sliced garlic to the hot oil and sauté 30–45 seconds, stirring constantly, until fragrant and beginning to color lightly — avoid burning.

  3. 9

    Cook peppers

    Add julienned bell peppers to the skillet, season with 1/4 teaspoon salt, 1/8 teaspoon black pepper and red pepper flakes if using. Sauté, stirring frequently, 3–5 minutes until peppers are tender-crisp and slightly caramelized.

  4. 10

    Finish

    Taste and adjust seasoning. Stir in chopped parsley if desired. Spoon the sautéed garlic and peppers over the rested pork chop and serve immediately.

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