Recipes // Main Dish Beef and Pork // Grilled Pork Chops

Grilled Pork Chops

Celebrity chef Sandra Lee shares some of her favorite Memorial Day recipes and grilling tips.

Grilled Pork Chops with Chilled Bean and Tomato Salad

  • 1/3 cup red wine vinegar
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon ground black pepper,divided
  • 3 tablespoons extra-virgin olive oil
  • 2 (15-ounce) cans cannellini beans, rinsed and drained, Bush?s Best®
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced celery
  • 2 tablespoons chopped celery leaves
  • 4 (1-inch-thick) bone-in center-cut pork chops (about 2 1/4 pounds)
  • 2 teaspoons dried Italian seasoning
  • Garnish: small celery leaves
  1. In a medium bowl, combine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil. Add beans, tomatoes, parsley, celery, and celery leaves. Cover and chill 1 hour.
  2. Heat a grill pan over medium-high heat; coat with nonstick nonflammable cooking spray. Sprinkle both sides of pork chops with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Add pork chops to pan; cook for 4 minutes on each side, or until desired degree of doneness, reducing heat to medium if necessary. Sprinkle pork with Italian seasoning. Let stand 5 minutes before serving.
  3. Stir bean salad. Spoon onto a serving platter, and top with pork chops. Garnish with celery leaves, if desired.

Makes 4 servings

Grilling Tips!Getting big, bold flavors from your grill is easier than ever! Add extra ingredients like coffee, chocolate, tequila, ranch seasoning, preserves and broth for example, to store-bought products to create some of the best rubs, marinades and sauces you've ever tasted.

Reprinted with permission from Hoffman Media and Sandra Lee Semi-Homemade magazine.

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