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Herb Marinated Pork Chops

Bring the outdoor taste of the grill inside with this easy weeknight dinner.

It might be getting cold outside, but that doesn’t mean we have to give up on our grill just yet! With an indoor grill pan, we can recapture some of that summertime feeling right in the warmth of our own kitchen. This great kitchen tool gives us a little more flexibility and fun while cooking during the winter months. And don’t forget your veggies! Grilled veggies are super delicious and, like the pork chops, are quick to cook, making this an easy-peasy weeknight meal.

A marinade is a great way to perk up plain ol’ pork. The one we make is super easy to prepare with ingredients right from the pantry…and it’s one less item to pick up at the grocery store! We like to add crushed red pepper flakes, just enough to kick up the tastebuds, but feel free to include or exclude anything you like, depending on your preferences. While the pork soaks up some flavor, slice up bell peppers and trim a few stalks of asparagus. Once everything is on the grill, dinner is only moments away. Go ahead – get your grill on!

Serves 4

1 hour

  • 4 bone-in pork chops
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 3 cloves of garlic, minced
  • ¼ cup olive oil
  • 2 bell peppers, sliced
  • 1 bunch asparagus, ends removed
  • Coarse salt, to taste
  • Freshly cracked pepper, to taste
  1. Combine balsamic vinegar, honey, Italian seasoning, red pepper flake, garlic, coarse salt and freshly ground black pepper in a small bowl. Slowly whisk in ¼ cup of olive oil until all ingredients are combined.
  2. Pour marinade into a resealable plastic bag, then add in pork chops and allow to sit for 30 minutes.
  3. Drizzle bell peppers and asparagus with olive oil, salt, and pepper and toss together to combine.
  4. Spray grill pan with a non-stick cooking spray and heat to medium.
  5. Place vegetables and pork chops on grill and cook pork for 6-8 minutes per side or until cooked through. Cook veggies until browned and fork tender, 5-10 minutes.
  6. Use remaining marinade to baste pork while cooking. Pork chops are done once internal temperature reaches 160°F.
  7. Let pork rest for 5 minutes before serving, allowing the meat to retain its juices. Serve with grilled vegetables and enjoy!

Recipe adapted from This Silly Girl's Life

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