Pork is a lean, healthy meat that is low in fat and high in protein. Here’s a recipe for something I make regularly and we really enjoy. These delicious pork chops are grilled the easy way – on the stove. No need to fire up the grill!
Marinating the pork chops ahead of time makes them especially tasty and tender, and the grilling technique really brings out the wonderful flavor.
I like to use a somewhat thick-cut, boneless pork chop, but you can also used bone-in, thinner chops. The difference is that for a thinner cut, you won’t grill or bake them as long. Remember, pork is very lean. If you overcook it, the pork will be tough and dried-out. Thin cuts will cook very quickly, so just be aware while making it.
For this recipe you’ll need a cast iron grill pan with ribbed bottom. We’ll grill the pork, then finish it off in the oven. Here are the steps, with photos and details following. (By the way, this is the same pan and similar technique that I use in my stovetop grilled chicken recipe.)
These pork chops pair well with any vegetable, potatoes or rice. Pictured with Mexican Rice; see my recipe here.
Ingredients
- 4 thick-cut, boneless pork chops
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
Directions
Marinate:
In a gallon-size ziploc bag, combine the honey, apple cider vinegar, and cumin. Place the pork in the bag, seal it, and squish it around to throughly coat the pork. Then place the bag in the refrigerator to marinate. You can do this overnight; or do it the morning of; or in a pinch, you can marinate for just an hour or two before cooking, depending on how much time you have. I typically marinate in the morning, then cook it for dinner.
Cook:
- Preheat oven to 350 degrees.
- Remove pork from the marinade, and sprinkle with salt and pepper.
- Heat a cast iron grill pan on stove on high until it is very hot (smoking). DO NOT add any oil or spray the pan.
- Grill 2 pieces of pork at a time. Grill for 30 seconds; then turn pork 1/4 turn to create a cross-hatch; grill 30 seconds longer. Repeat on the other side.
- Transfer pork to a sheet pan lined with foil, and finish cooking in preheated oven. Bake at 350 degrees approx. 10-15 minutes or until done (internal temperature of 145-160 degrees. Do not overcook. See chart here.)
- Remove from oven and let the pork rest for 3 minutes. Enjoy!
A few tips:
- When grilling, make sure to use the exhaust fan while you’re cooking — you’ll need it.
- Keep a potholder handy for grabbing the handle of your cast iron pan.
- After grilling, immediately remove pan from the heat. I like to then add about a cup of water to the pan, to make cleanup easier. Then let it set. Do not attempt to clean the pan until it is cool.
© Michelle Rogers, Inc.
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