Grilled Pork Chops

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Prep Time: 30 minutes
Cook Time: 1 hour
Cooling: 1 day
Servings: 2
Calories: 1046kcal

Equipment

  • Culinary torch preferred

Ingredients

Creme Brûlée

  • 1 cup Heavy cream
  • pinch Salt
  • 1/2 tsp Vanilla extract
  • 3 Egg yolks
  • 1/4 cup Granulated sugar more for topping

Mango Salsa

  • 1 cup Mangos peeled and diced
  • 1 TBSP Red bell pepper diced
  • 1 TBSP Red onion finely chopped
  • 1 TBSP Fresh cilantro chopped
  • 1/2 TBSP Jalapeño pepper seeds and ribs removed finely chopped
  • 1/2 TBSP Lime juice
  • 1 tsp Honey

Pork Chops

  • 2 Pork chops with the bone in (about 10oz per chop)
  • Salt to taste
  • Black pepper to taste
  • 2 slices Crusty bread toasted (optional)

Vegetables

  • 1/2 cup Carrots sliced into rounds
  • 1 cup Green beans ends trimmed
  • 1/2 cup Broccoli cut into small florets

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Make the crème brûlée: Preheat oven to 325 degrees. In a saucepan, combine cream and salt and cook over low heat just until hot. Let sit for a few minutes, then add the vanilla.
  • In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream and stir. Pour into 6-ounce ramekins. Fill a baking dish 1/3 of the way with hot water. Gently place the ramekins into the baking dish. (Make sure no water gets into the ramekin.) Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours or overnight.
  • Make the mango salsa: In a bowl, combine the mango, bell pepper, onion, cilantro, and jalapeño (if using). Add the lime juice and honey, season with salt and pepper, and stir to combine. Set aside.
  • Season the pork chops on both sides with salt and pepper.
  • Preheat a grill or grill pan on medium heat. Grill the chops to an internal temperature of 140 degrees using a thermometer. Remove from the pan and set aside to rest.
  • While the pork is resting, place vegetables in a large skillet and cover with 1/2 cup water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
  • Serving the crème brûlée, top each custard with about a teaspoon of sugar in a thin layer. Using a culinary torch (or in the oven broiler 2 to 3 inches from the heat source), cook until sugar melts and caramelizes, turns brown, or even blackens a bit, about 5 minutes.
  • Serve the pork chops topped with mango salsa, steamed vegetables, bread (if using), and crème brûlée. Enjoy with sparkling water.

Nutrition

Calories: 1046kcal | Carbohydrates: 54g | Protein: 59g | Fat: 67g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 578mg | Sodium: 260mg | Potassium: 1460mg | Fiber: 5g | Sugar: 47g | Vitamin A: 9109IU | Vitamin C: 72mg | Calcium: 200mg | Iron: 3mg

Grilled Pork Chops

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling 1 day
Servings 2
Calories 1046 kcal

Equipment

  • Culinary torch preferred

Ingredients
 
 

Creme Brûlée

  • 1 cup Heavy cream
  • pinch Salt
  • 1/2 tsp Vanilla extract
  • 3 Egg yolks
  • 1/4 cup Granulated sugar more for topping

Mango Salsa

  • 1 cup Mangos peeled and diced
  • 1 TBSP Red bell pepper diced
  • 1 TBSP Red onion finely chopped
  • 1 TBSP Fresh cilantro chopped
  • 1/2 TBSP Jalapeño pepper seeds and ribs removed finely chopped
  • 1/2 TBSP Lime juice
  • 1 tsp Honey

Pork Chops

  • 2 Pork chops with the bone in (about 10oz per chop)
  • Salt to taste
  • Black pepper to taste
  • 2 slices Crusty bread toasted (optional)

Vegetables

  • 1/2 cup Carrots sliced into rounds
  • 1 cup Green beans ends trimmed
  • 1/2 cup Broccoli cut into small florets

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Make the crème brûlée: Preheat oven to 325 degrees. In a saucepan, combine cream and salt and cook over low heat just until hot. Let sit for a few minutes, then add the vanilla.
  • In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream and stir. Pour into 6-ounce ramekins. Fill a baking dish 1/3 of the way with hot water. Gently place the ramekins into the baking dish. (Make sure no water gets into the ramekin.) Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours or overnight.
  • Make the mango salsa: In a bowl, combine the mango, bell pepper, onion, cilantro, and jalapeño (if using). Add the lime juice and honey, season with salt and pepper, and stir to combine. Set aside.
  • Season the pork chops on both sides with salt and pepper.
  • Preheat a grill or grill pan on medium heat. Grill the chops to an internal temperature of 140 degrees using a thermometer. Remove from the pan and set aside to rest.
  • While the pork is resting, place vegetables in a large skillet and cover with 1/2 cup water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
  • Serving the crème brûlée, top each custard with about a teaspoon of sugar in a thin layer. Using a culinary torch (or in the oven broiler 2 to 3 inches from the heat source), cook until sugar melts and caramelizes, turns brown, or even blackens a bit, about 5 minutes.
  • Serve the pork chops topped with mango salsa, steamed vegetables, bread (if using), and crème brûlée. Enjoy with sparkling water.

Nutrition

Calories: 1046kcalCarbohydrates: 54gProtein: 59gFat: 67gSaturated Fat: 36gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 578mgSodium: 260mgPotassium: 1460mgFiber: 5gSugar: 47gVitamin A: 9109IUVitamin C: 72mgCalcium: 200mgIron: 3mg
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