Grilled Pork Chops

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

Ingredients

Baked Potato

  • 2 Russet potatoes rinsed and poked with a fork all over
  • 4 tsp Butter plus more for buttering the bread if using
  • 4 TBSP Sour cream
  • 2 tsp Fresh chives

Rice Pilaf:

  • 1/2 cup White rice
  • 1 TBSP Butter
  • 2 TBSP Onion finely chopped
  • 1 clove Garlic minced
  • 1 cup Chicken broth

Seasoning

  • Salt
  • Black pepper

Pork Chops:

  • 2 cloves Garlic minced
  • 1/2 TBSP Extra-virgin olive oil
  • 10 oz Pork chops

Peach relish

  • 2 TBSP Lime juice fresh squeezed
  • 1 tsp Honey
  • ½ TBSP Red onion finely chopped
  • 2 ripe Peaches chopped
  • 1/4 cup Fresh basil thinly sliced

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Preheat a grill on medium heat. Place the potato on the top rack of the grill or alternatively into a preheated oven at 400℉ (200℃). Bake for about 45 minutes or until tender.
  • Prep the ingredients per the instructions above.
  • Prepare the Rice Pilaf: Rinse the rice in a mesh strainer.
  • In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes. Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is coated with the butter and slightly toasted. Pour in the broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
  • Preheat the grill or a grill pan to medium-high heat.
  • Prepare the pork chops: In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the chops.
  • In a bowl mix together all the ingredients for the peach relish. Season with salt and pepper. Set aside.
  • Grill the chops on both sides to an internal temperature of 145°F (65°C) using a thermometer. Set aside to rest for 5 minutes.
  • Slice open the baked potato. Top with butter and season with salt and pepper. Add a dollop of sour cream and sprinkle with chives.
  • Serve the pork chop with peach relish, rice pilaf, baked potato, and 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
Servings 2
Calories 1046 kcal

Ingredients
 
 

Baked Potato

  • 2 Russet potatoes rinsed and poked with a fork all over
  • 4 tsp Butter plus more for buttering the bread if using
  • 4 TBSP Sour cream
  • 2 tsp Fresh chives

Rice Pilaf:

  • 1/2 cup White rice
  • 1 TBSP Butter
  • 2 TBSP Onion finely chopped
  • 1 clove Garlic minced
  • 1 cup Chicken broth

Seasoning

  • Salt
  • Black pepper

Pork Chops:

  • 2 cloves Garlic minced
  • 1/2 TBSP Extra-virgin olive oil
  • 10 oz Pork chops

Peach relish

  • 2 TBSP Lime juice fresh squeezed
  • 1 tsp Honey
  • ½ TBSP Red onion finely chopped
  • 2 ripe Peaches chopped
  • 1/4 cup Fresh basil thinly sliced

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Preheat a grill on medium heat. Place the potato on the top rack of the grill or alternatively into a preheated oven at 400℉ (200℃). Bake for about 45 minutes or until tender.
  • Prep the ingredients per the instructions above.
  • Prepare the Rice Pilaf: Rinse the rice in a mesh strainer.
  • In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes. Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is coated with the butter and slightly toasted. Pour in the broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
  • Preheat the grill or a grill pan to medium-high heat.
  • Prepare the pork chops: In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the chops.
  • In a bowl mix together all the ingredients for the peach relish. Season with salt and pepper. Set aside.
  • Grill the chops on both sides to an internal temperature of 145°F (65°C) using a thermometer. Set aside to rest for 5 minutes.
  • Slice open the baked potato. Top with butter and season with salt and pepper. Add a dollop of sour cream and sprinkle with chives.
  • Serve the pork chop with peach relish, rice pilaf, baked potato, and 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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