Grilled Pork Chops with Creamy Pea Sauce

Instructions

1. 1

   Pat pork chops dry with paper towels and season both sides generously with salt and pepper. Let them rest at room temperature for 10 minutes.

   Tip: Room temperature meat cooks more evenly and develops a better crust.

2. 2

   Preheat grill to medium-high heat and lightly oil the grates. Grill pork chops for 6-7 minutes per side until golden brown and internal temperature reaches 145°F.

   Tip: Avoid moving the chops too much; let them develop a nice sear before flipping.

3. 3

   Transfer cooked pork chops to a warm plate and tent loosely with foil to rest while you prepare the sauce.

4. 4

   In a medium saucepan over medium heat, warm 1 tablespoon of olive oil and sauté the diced shallot and minced garlic for 2-3 minutes until fragrant and softened.

   Tip: Don't let the garlic brown, as it will become bitter.

5. 5

   Add the fresh or frozen peas to the pan along with the vegetable broth and thyme. Simmer for 4-5 minutes until peas are tender.

   Tip: If using frozen peas, they'll cook faster than fresh ones.

6. 6

   Stir in the heavy cream and butter, then simmer gently for another 2 minutes without boiling. Season with salt and pepper to taste.

   Tip: Keep the heat low to prevent the cream from curdling.

7. 7

   Remove from heat and stir in the fresh mint and lemon juice for brightness and complexity.

   Tip: The acid from lemon juice balances the richness of the cream beautifully.

8. 8

   Spoon the warm pea sauce over the rested pork chops and serve immediately.

   Tip: Garnish with fresh herb sprigs or a crack of sea salt for extra elegance.