Grilled Pork with Celery and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. Tender pork chops get a beautiful char on the grill while I prepare a silky herb butter with fresh thyme and rosemary that really makes the dish shine. The celery isn't just a supporting player here, it's actually packed with antioxidants and gives the whole plate a lovely freshness. What I love most is how simple it all is, just a few quality ingredients that let the pork be the star. Perfect for when you want something impressive but don't have all night to cook.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- 8celery stalks(cut into 3-inch pieces)
- 4 tablespoonsbutter(divided)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 3garlic cloves(minced)
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 tablespoonlemon juice
- 1shallot(minced)
- 118 mlchicken broth
Detail level
Instructions
- 1
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 15 minutes to ensure even cooking.
Tip: Room temperature meat cooks more evenly on the grill.
- 2
Preheat your grill to medium-high heat, about 400°F. Brush the grates with oil to prevent sticking.
Tip: Clean grates ensure better sear marks and prevent meat from sticking.
- 3
In a small bowl, combine 2 tablespoons of butter with thyme, rosemary, minced garlic, and lemon juice. Set aside as your herb butter.
Tip: Making the herb butter ahead allows the flavors to meld beautifully.
- 4
Grill the pork chops for 5-6 minutes per side, avoiding frequent flipping. They should reach an internal temperature of 145°F. Transfer to a warm plate and tent with foil.
Tip: Let meat rest after grilling so juices redistribute throughout.
- 5
While pork rests, heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for 1 minute until fragrant.
Tip: Starting with a hot pan ensures the celery gets a nice golden exterior.
- 6
Add the celery pieces to the skillet and cook for 8-10 minutes, stirring occasionally, until they're caramelized and tender with slightly charred edges.
Tip: Don't rush this step—the caramelization develops deep, savory flavors.
- 7
Pour the chicken broth into the skillet with celery and simmer for 2 minutes, scraping up any browned bits from the pan. This deglazes and creates a light sauce.
Tip: Deglazing captures all those flavorful caramelized bits.
- 8
Arrange the pork chops on serving plates with the celery and pan juices. Top each chop with a dollop of herb butter and watch it melt into a luxurious sauce.
Tip: The residual heat from the pork will perfectly melt the herb butter.
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