Grilled Pork Chops with Peck Seasoning and Charred Peppers

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Picture of Grilled Pork Chops with Peck Seasoning and Charred Peppers Recipe Photo: Grilled Pork Chops with Peck Seasoning and Charred Peppers Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 10 min
Prep
30 min
Cook
40 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 6 double-cut pork loin chops, about 3/4 pound each
  • 3 tablespoons olive oil
  • 5 tablespoons Peck Seasoning (recipe follows)
  • 6 bell peppers in assorted colors, cored, seeded and cut lengthwise into 1-inch-wide strips
  • Sea salt, preferably gray salt
  • Freshly ground black pepper
  • 1 lemon, plus 6 lemon wedges for serving

Directions

Prepare a charcoal or gas grill, or heat a large ridged grill pan, a griddle, or 2 cast-iron skillets over moderately high heat.

Brush the pork chops with 1 tablespoon of the oil, then season - sparingly - all over with the Peck Seasoning, patting it into place. Add the chops and reduce the heat to moderate. Brown the chops on both sides, about 4 minutes per side, slide the chops over to the indirect heat side of the grill, adjusting the heat so they cook without burning the coating. Continue to cook until the internal temperature reaches 140?F, 25 to 30 minutes.

In a large bowl, toss the pepper strips with the remaining 1 tablespoon oil and salt and pepper to taste.

While the pork chops finish cooking over indirect heat, cook the peppers in a single layer on the grill over moderate, direct heat, turning them occasionally, until they are charred in spots and softened but not mushy, 8 to 10 minutes.

Transfer the pork and peppers to a warmed serving platter. Squeeze the lemon half over both and serve with the lemon wedges on the side.

Michael's Notes: To get some nice caramelization on the peppers, be sure not to crowd them. If stacked, they will steam instead of sizzle.

Peck Seasoning

  • 1/4 cup minced garlic
  • 1 tablespoon roughly chopped lemon zest
  • 1/2 cup coarsely chopped fresh sage
  • 1/2 cup coarsely chopped fresh rosemary
  • 1/2 cup very finely minced pancetta (about 3 ounces)
  • 3/4 cup kosher salt
  • 1 tablespoon freshly ground black pepper

Combine the garlic and lemon zest on a cutting board and chop finely. Add the sage and rosemary and mince everything together until very fine. Add the pancetta and mix it in well with your fingers. Add the salt and pepper and gently incorporate all the ingredients by hand until the mixture resembles a moist seasoning salt. Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

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Newest Ratings and Reviews

Read all 5 reviews

  • on August 12, 2010

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    This is the second time that I tried this recipe, apparently I forgot. It all came back to me on my first pork chop flip. Seems that most of the peck seasoning stays on the grill. Not sure why, but the common denominator is me.

    Tastes great though

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  • on May 06, 2010

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    I loved this recipe. The flavors were amazing, the texture combinations perfect. More than anything, it's a completely different way of cooking up your usual weeknight pork chops. I even omitted the pancetta and used dry herbs instead of fresh ones, and it was still delicious, can't wait to try it will all the right/fresh ingredients. Highly recommend it!

    people found this review Helpful.
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  • on July 06, 2009

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    The Peck seasoning is fabulous on the pork chops! They were finger licking good. I too cooked these on a cast iron skillet and the flavors seared into the pork. I will definitely put it on my favorites list, and I will try the seasoning on other meats.

    people found this review Helpful.
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