Buttery, grilled, and juicy, Need I say more?
This recipe is my all time favorite way to eat pork chops, and it never fail to impress me every time. They are so jam packed full of flavor that I sometimes forget how easy they are.
I would say the best part is the ending. The part when you’re almost finished, but all that lovely buttery sauce is leftover on your plate, and its mixed with the juice from the pork chop. Lucky for you, it just so happens that you’ve got a piece of garlic bread in hand ready to do the dirty work and sop up all the delicious sauce.
In case you aren’t sure, yes… you should definitely make garlic bread to accompany this recipe. You won’t be sorry.
To begin, I started with the marinade for the pork chops. I quickly whisked together olive oil, balsamic vinegar, parsley, Italian dressing, red pepper flakes, and salt & pepper. You can use whatever your favorite type of Italian salad dressing is. I like to find one that has red bell pepper in it, I find those have the most flavor when using them for a marinade. Obviously, if you’re not big on spice, you should leave off the red pepper flakes. It won’t make a difference to the recipe, unless you like a tiny bit of heat.
Then I took these beautiful chops swimming. I dunked and coated them evenly with the marinade and let them sit for about 30 minutes. I’ve let them soak overnight when I’ve made this recipe other times, so the longer you give them in the marinade the better!
While the pork chops were marinating, I cut the tomatoes in half and thinly sliced the garlic, tossed them in olive oil and salt & pepper, and placed them on a sheet of tin foil. These are going to go on the grill, and you don’t want them to fall through, or burn from the direct heat. Whenever I’m grilling with delicate vegetables, tin foil is my go to!
Sear, Sear, Sear! I put these on super high heat to get a good crust and seal the moisture inside these chops.
When I put the tomatoes on the grill, I was careful not to disturb them too much, I wanted that nice dark caramelization of the sugar in them.
After flipping the pork chops only once, I let them cook for about another 10-15 minutes with the tomatoes and them set them aside to rest for about 5-10 minutes while I put together the tomato topping.
Directly from the grill, I tossed the tomatoes and all the drippings from the tin foil into a bowl with butter, parsley, chives, red pepper flakes, lemon juice, and salt & pepper. Again, if you’re not big on spice, just leave it out. And if you can handle the heat, add as much as you like!
Once the topping is all tossed together, I thinly sliced the pork chops and spooned those beautiful tomatoes over top. I was immediately transported to tomato and garlic heaven, and I wanted to stay.
Seriously, when you eat these pork chops, you might as well be on the Italian countryside, sipping wine without a care in the world.
As always, enjoy!
Tuscan Grilled Pork Chops:
Prep time: 30 minutes Cook time: 25 minutes
Yield: 4 servings
4 thick cut boneless pork chops
1/3 cup olive oil
2 tsp. balsamic vinegar
1 tbsp. chopped parsley
2 tbsp. italian dressing
1 pinch red pepper flakes
salt & pepper to taste
1 tbsp olive oil
1 pint halved cherry tomatoes
2 garlic cloves
1/4 stick butter
1 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp lemon juice
salt & pepper to taste
Begin by whisking together the olive oil, balsamic vinegar, parsley, italian dressing, red pepper flakes, and salt & pepper in a large bowl. Add in the pork chops and toss in marinade. Let sit for at least 30 minutes. Meanwhile prepare the topping. Half the cherry tomatoes and thinly slice the garlic cloves. Toss the tomatoes and garlic with olive oil and salt and pepper. Place on a sheet of tin foil and place on the grill. With the grill on high heat, sear the pork chops and tomatoes for about 25 minutes or until the pork is cooked through and the tomatoes are caramelized. Remove pork chops from the grill and allow to rest for 5-10 minutes. Mix the cooked tomatoes and garlic with butter, parsley, chives, lemon juice, and salt and pepper. Thinly slice the pork chops and top with tomato mixture. Enjoy!