Grilled Double Cut Pork Chop Recipe

Prep and dry

Remove pork chops from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels on all sides.

Season both sides of each chop evenly with kosher salt, black pepper, and garlic powder. Rub 2 tbs olive oil over the surface and tuck thyme sprigs into the bone-side groove between the two cuts if present; set aside.

Prepare potatoes and carrots

Place halved Yukon potatoes in a pot, cover with cold salted water, bring to a boil, then reduce to a simmer and cook until just tender, about 8–10 minutes. Drain and toss with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper.

In a hot sauté pan over medium-high heat, add 1 tbs olive oil. Crumble the Italian sausage into the pan and brown, breaking up into bite-sized pieces, about 6–8 minutes. Transfer cooked sausage to a bowl and keep warm.

In the same pan, add potatoes and carrots and sauté until they begin to color and are nearly tender, about 6–8 minutes. Add snap peas, blanched favas, escarole and sliced Fresno chili, season with remaining 1/2 tsp salt and 1/2 tsp pepper, and sauté 2–3 more minutes until escarole is wilted but vegetables still bright. Return sausage to the pan, toss to combine, remove from heat and keep warm.

Preheat a grill (gas or charcoal) to medium-high (about 400–450°F / 200–230°C). If using a grill pan indoors, heat over medium-high until smoking slightly.

Sear the pork chops fat-side down over direct heat for 3–4 minutes to get a good crust, then turn and sear the other side 3–4 minutes. Move chops to indirect heat (or reduce pan heat) and continue cooking until internal temperature reaches 140°F (60°C) for medium (carryover will bring to 145°F), about another 6–10 minutes depending on thickness. Total cook time will vary; use a meat thermometer inserted into the thickest part without touching bone.

Remove chops to a cutting board, tent loosely with foil, and rest 8–10 minutes before slicing. During resting, residual juices redistribute and temperature will rise slightly to the safe recommended 145°F (63°C).

While chops are resting, make the sauce. In a medium sauté pan over medium heat, melt 2 tbs butter until foaming. Add minced shallot and cook, stirring, until softened, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.

Add the Marsala wine to deglaze the pan, scraping up any browned bits. Increase heat to medium-high and reduce the wine by about half, 3–4 minutes.

Add chicken stock and continue to reduce slightly for 3 minutes. Lower heat to medium-low and stir in heavy cream and Dijon mustard. Simmer gently until sauce thickens to coat the back of a spoon, about 4–6 minutes. Season with 1 tsp salt and 1/2 tsp black pepper, stir in chopped parsley and 1 tsp lemon juice. Taste and adjust seasoning.

Slice the rested pork chops thickly against the grain into 1/2–3/4-inch slices or serve whole bone-in. Spoon a generous ladle of Marsala cream sauce over chops.

Arrange the sausage and vegetable medley beside the pork. Drizzle 1 tbs extra-virgin olive oil over vegetables and scatter microgreens or chopped parsley on top. If desired, garnish with additional thin Fresno slices for heat.

Serve immediately.