Grilled Pork Chops Recipe with Red Wine and Shallot Pan Sauce
Grilled Pork Chops with a Red Wine Pan Sauce is an incredible (and easy meal). These pork chops are cooked using two-zone grilling for a quick and easy no-fuss elegant pork chop dinner.
Servings: 4 people
Cost: 30.00
Equipment
Ingredients
- 4 pounds Bone-In Pork Chops, (use center cut T-Bone or Ribeye)
- 2 tablespoons extra virgin olive oil
- ¼ cup SPG Rub, (equal parts: kosher salt, coarse black pepper, granulated garlic)
Red Wine Pan Sauce
- 2 tablespoons extra virgin olive oil
- ¼ cup diced shallots
- 1 clove garlic, grated
- ¼ cup balsamic vinegar
- ½ cup dry red wine
- ½ cup chicken stock
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
Instructions
- Prepare grill for two-zone grilling targeting 500 degrees as the ambient temperature in the cooking chamber.
- Place the seasoned steaks over the direct heat and grill (with the lid closed) for five minutes, or until you see visible sear marks. Then flip the steaks and continue to grill (lid closed) for an additional 5 minutes. This will have seared both sides of the steaks.
- Move the steaks to indirect heat, close the lid, and continue to grill until they reach your desired internal temperature (for us that is 135 degrees Fahrenheit). This could take an additional 20 minutes for extra thick pork chops.
- Remove the pork chops from the grill and rest the steaks for 10 minutes to allow carry over cooking to occur, where the temperature continues to rise another 5 degrees. Then slice and serve with a drizzle of the red wine pan sauce.
Red Wine Pan Sauce
- In a medium size pan over medium heat, add olive oil and shallots. Stir the shallots consistently until the soften (about 4 minutes).
- Add garlic and stir for 1 minute, and then add the balsamic vinegar. Adjust heat so it’s nearly boiling or comes to a strong simmer. Continue for 2 minutes. You’ll see the balsamic start to reduce in half and slightly thicken.
- Add wine and bring to a simmer while stirring. Continue to reduce at a strong simmer for additional 4 minutes. Then add the chicken stock and salt, and bring back to a strong simmer and continue to reduce (about 5 additional minutes).
- Remove the pan from heat and add the butter. Whisk or stir until butter melts. As it melts the sauce will continue to thicken slightly.
Notes
Buying Tip: You want 2-inch thick bone-in pork chops. Ideally center cut loin or the rib roast (ribeye). Call your butcher in advance so they can prep them before you go to the store. Most often if you just show up, you'll find thinner steaks that aren't as great on the grill.
Thinner Chops: If all you can find are thinner steaks/chops, follow the same recipe steps but plan the steaks to cook faster. Check internal temperature throughout the cook and plan 10 - 12 minutes of indirect cooking time if they are thinner.
Grilling on a pellet grill: If you are trying to do this on a pellet grill, it’s best to consider reverse searing them because many pellet grills don’t get to over 500 degrees direct heat, which will keep you from getting a great sear. If yours does, then the default method of any pellet grill is indirect. Set the grill to High or 500 degrees and then grill the steaks. If you don’t see the sear you like, then finish them in cast iron on high heat with butter on the stove top.
Variations: If a red wine sauce isn't something you are interested in, consider a compound butter.
Nutrition
Serving: 0.5pounds | Calories: 811kcal | Carbohydrates: 7g | Protein: 101g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 329mg | Sodium: 455mg | Potassium: 1758mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 5mg