Perfect pork chops made easy with either my grilling method or my stove top to oven method. Either way, you won’t be disappointed!
- 4 thick-cut, boneless pork loin chops
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 3 large cloves garlic
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- ¾ teaspoon pepper
- Add olive oil, basil, garlic, lemon juice, salt and pepper to the bowl of your blender or food processor. Pulse until all of the ingredients are blended and a smooth paste has formed.
- Remove your pork chops from the refrigerator and put them into a re-sealable plastic bag. Add the marinade to the bag and seal the bag, being sure to let out as much air as possible. Using your hands, squish the bag and spread the marinade so it covers the pork chops and let set for about 30 minutes and up to 4 hours in the refrigerator.
- Preheat your grill to medium-high heat. While the barbecue heats, remove the chops from the marinade. Discard the marinade and pat the chops dry with paper towels (for that perfect sear). Rub both sides with olive oil, then sprinkle with salt and pepper.
- If using a gas barbecue, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
- Place the pork chops on the grill over the direct-heat area and sear, turning once, until nicely grill-marked on both sides, 2 to 3 minutes per side. Move the chops to the indirect-heat area on the grill and cover the grill and cook until the chops are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F (10-15 minutes).
- Transfer the chops to a platter and let rest for 5 to 8 minutes. Serve the pork chops immediately with the Italian potato salad (recipe below).
Stove Top to Oven Method:
- Preheat the oven and the skillet at the same time by positioning a rack in the middle of the oven and placing the skillet in the oven. Preheat to 400°F.
- While the oven heats, remove the chops from the marinade. Discard the marinade and pat the chops dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper.
- Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. (Turn on a vent fan or open a window because it will get smokey.)
- Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are golden (about 3 minutes). The chops may start to smoke but that means you are getting a good sear. Turn down the heat if the smoke becomes excessive.
- Flip the pork chops over to the uncooked side. Immediately transfer the skillet to the oven using oven mitts.
- Roast until the pork chops are cooked through and register 145°F in the thickest part of the meat with an instant-read thermometer (About 6 to 10 minutes). Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
- Transfer the cooked pork chops to a plate and pour any pan juices over the top Let the chops rest for at least 5 minutes before serving. Serve with a simple Italian potato salad (recipe below).