Bobby Flay Grilled Pork Chops​

This delicious grilled pork chop recipe by Bobby Flay is a quick, flavor-packed meal perfect for any night. With a sweet and hot pepper relish and a rich balsamic glaze, it’s simple yet gourmet. Using common pantry ingredients, this dish is both easy to prepare and versatile for any occasion. Enjoy juicy chops with a delightful caramelized crust!

Ingredients Needed:

Hot and Sweet Pepper Relish:

• 2 red bell peppers
• 2 yellow bell peppers
• 2 tablespoons canola oil
• 1/4 cup balsamic vinegar
• 4 cloves roasted garlic, smashed to a paste
• 1 tablespoon clover honey
• 1/2 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper
• 1/2 cup seeded and chopped hot cherry peppers

Balsamic Reduction:

• 2 cups good quality balsamic vinegar (not expensive, just good quality)
• 2 teaspoons honey

Pork Chops:

• 1/2 cup balsamic vinegar
• 1/4 cup clover honey
• 1/4 cup canola oil, plus more for cooking
• 2 tablespoons chopped flat leaf parsley
• 1 tablespoon finely chopped fresh thyme
• 4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
• Kosher salt and freshly ground black pepper
• Parsley leaves, for garnish

How To Make Bobby Flay Grilled Pork Chops​?

1. Prepare the Hot and Sweet Pepper Relish: Preheat oven to 425°F / 220°C. Toss red and yellow bell peppers in canola oil and season with salt and pepper. Roast in the oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skin. Peel off the skin, remove seeds, and thinly slice the peppers.(Relish can be made up to 8 hours in advance; store covered in the fridge, and bring to room temperature before serving.)
2. Make the Balsamic Reduction: In a nonreactive pan (like stainless steel), bring the balsamic vinegar to a boil, then reduce heat and simmer until reduced to about 1/2 cup / 120 ml. Stir in honey, transfer to a bowl, and let cool to room temperature. The reduction will thicken as it cools.
3. Prepare the Pork Chop Marinade: In a medium bowl, whisk together balsamic vinegar, honey, canola oil, parsley, and thyme. Let sit at room temperature for 30 minutes to allow flavors to combine.
4. Prepare the Pork Chops for Grilling: Remove pork chops from the fridge about 30 minutes before grilling to bring them to room temperature. Preheat your grill to high heat or a cast iron grill pan over high heat.
5. Season and Grill the Pork Chops: Brush pork chops on both sides with canola oil and season generously with salt and pepper. Place chops on the grill and cook on one side until golden brown, about 4 minutes. Flip and cook the other side until golden brown as well.
6. Glaze the Pork Chops: Brush the chops with some of the glaze, then flip and brush again to create a flavorful crust. Continue turning and glazing until pork is cooked through and reaches an internal temperature of 145°F / 63°C on an instant-read thermometer, about 10 to 12 minutes total.
7. Serve: Transfer the pork chops to a serving plate, top with hot and sweet pepper relish, and drizzle with balsamic reduction. Garnish with fresh parsley leaves. Enjoy!

Recipe Tips :

• Let the Pork Rest Before Cooking: Take the pork chops out of the fridge 30 minutes before grilling. This helps them cook evenly and stay juicy.
• Char the Peppers Perfectly: Roast the peppers until they’re nicely charred on all sides—this gives the relish a smoky depth. Covering them to steam afterward makes peeling the skin much easier.
• Use a Meat Thermometer: Check that the pork reaches 145°F (63°C) for safe, juicy results. Overcooking can dry out the meat, so a thermometer ensures perfect doneness.
• Let the Reduction Cool for Thickness: The balsamic reduction thickens as it cools, so don’t worry if it looks runny while hot. Let it cool for that rich, syrupy consistency.
• Layer the Flavors with Glazing: Brush the pork chops with the balsamic glaze several times during grilling. This builds a flavorful crust that makes every bite delicious.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover grilled pork chops cool to room temperature. Then, place them in an airtight container and store in the refrigerator for up to 3 days.
• Freeze: Allow the grilled pork chops to cool completely, then wrap each chop tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. To thaw, move the chops to the refrigerator overnight.
• Reheat:  Heat a skillet over medium-low heat, add a small amount of oil, and warm the pork chop for about 5-7 minutes, flipping halfway through, until hot.

Nutrition Facts

Serving Size: 1 pork chop with relish ( 12 oz / 340 g)

• Calories: 450
• Total Fat: 20 g
• Saturated Fat: 5 g
• Cholesterol: 110 mg
• Sodium: 600 mg
• Potassium: 800 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Sugars: 20 g
• Protein: 40 g

Check out More Recipes:

• Bobby Flay Beef Wellington​
• Bobby Flay Beef Brisket Recipe
• Bobby Flay​ Bbq Pork Chops
• Adobo Grilled Veal Flank Steak