Grilled Pork Chops with Creamy Pea Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My favorite weeknight dinner comes together in just 45 minutes, and it feels fancy enough for guests. Juicy grilled pork chops are paired with a silky creamy pea sauce that's brightened by fresh mint and thyme. Peas are packed with fiber and plant based protein, making this dish surprisingly nutritious without feeling heavy. The best part is that everything uses simple pantry staples and fresh ingredients you probably already have on hand, so there's no need for a special trip to the store. This recipe proves that restaurant quality meals don't require complicated techniques or hours in the kitchen.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- 473 mlfresh or frozen peas
- 118 mlheavy cream
- 177 mlvegetable broth
- 3garlic cloves(minced)
- 2 tablespoonsfresh mint(chopped)
- 1 teaspoonfresh thyme(dried)
- 1shallot(finely diced)
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 tablespoonbutter
- 1 tablespoonlemon juice
Detail level
Instructions
- 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
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
Transfer cooked pork chops to a warm plate and tent loosely with foil to rest while you prepare the sauce.
- 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
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
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
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
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.
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