Grilled Pork Chops with Garlic Artichoke Hearts

Instructions

1. 1

   Pat pork chops dry with paper towels and season both sides generously with salt and black pepper. Let rest at room temperature for 15 minutes.

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

2. 2

   Toss artichoke halves with 3 tablespoons olive oil, half the minced garlic, 1 tablespoon lemon juice, salt, and pepper in a large bowl.

   Tip: Cut artichokes in half lengthwise to maximize the grilled surface area and browning.

3. 3

   Preheat grill to medium-high heat and lightly oil the grates with a brush to prevent sticking.

4. 4

   Place pork chops on the grill and cook for 6-7 minutes on the first side without moving them, then flip and cook another 5-6 minutes until an instant-read thermometer reads 145°F. Transfer to a warm plate and tent with foil.

   Tip: Resist the urge to flip frequently; this allows a golden crust to develop.

5. 5

   Add artichoke pieces to the grill cut-side down and cook for 4-5 minutes until golden with light char marks, then flip and cook another 3-4 minutes until tender.

   Tip: The cut surface should turn a beautiful caramelized golden brown.

6. 6

   In a small skillet, melt butter over medium heat and sauté remaining garlic for 30 seconds until fragrant. Add wine, remaining lemon juice, thyme, and red pepper flakes, then simmer for 2 minutes.

   Tip: This pan sauce brings all the flavors together and adds moisture to the dish.

7. 7

   Arrange pork chops and artichoke hearts on serving plates, then drizzle the warm pan sauce over everything and garnish with additional fresh thyme if desired.