Pork chops were a frequent dish in my home growing up. My mom would lay a bed of sauerkraut in a casserole dish, lay the chops on top, and then pour sauce on top of that before baking. It seemed we ate them weekly though I’m sure that’s an exaggeration. Nevertheless, I was raised with a love of pork chops.
These chops were some I tried only a few years ago. I saw someone post about them on Facebook and thought they were so simple they must be delicious. They are! They’ve been both a company meal (served with Fuji Apple Salad and Crispy Smashed Roasted Potatoes with Dill Aioli) and a weeknight meal (with applesauce and mashed potatoes). Though I always make these out on the grill at home, I have also made them with great success on my mom’s indoor electric grill. In fact, those are the pork chops pictured.
Grilled Pork Chops
fresh ground pepper
fresh or dried thyme
- Rub pork chops with olive oil and a drizzle of honey. Sprinkle with kosher salt, pepper and thyme.
- Grill on high flame, just 3-4 minutes per side. Don’t overcook or they will be tough. They should be soft, like a steak.