Bobby Flay Grilled Pork Chops Recipe

This Bobby Flay Grilled Pork Chops Recipe is a juicy and tangy recipe, which is made with balsamic vinegar and hot cherry peppers. It’s a restaurant-quality dish, ready in about 2 hours (including prep and resting).

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Bobby Flay Grilled Pork Chops Ingredients

Hot and Sweet Pepper Relish:

2 red bell peppers
2 yellow bell peppers
2 tablespoons canola oil
1/4 cup balsamic vinegar
4 cloves roasted garlic, smashed to a paste
1 tablespoon clover honey
1/2 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
1/2 cup seeded and chopped hot cherry peppers

Balsamic Reduction:

2 cups good quality balsamic vinegar (not expensive, just good quality)
2 teaspoons honey

Pork Chops:

1/2 cup balsamic vinegar
1/4 cup clover honey
1/4 cup canola oil, plus more for cooking
2 tablespoons chopped flat leaf parsley
1 tablespoon finely chopped fresh thyme
4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
Kosher salt and freshly ground black pepper
Parsley leaves, for garnish

How To Make Bobby Flay Grilled Pork Chops Recipe

Prepare the relish: Preheat oven to 425°F / 220°C. Toss red and yellow bell peppers in canola oil and season with salt and pepper. Roast in the oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skin. Peel off the skin, remove seeds, and thinly slice the peppers.
Make the balsamic reduction: In a nonreactive pan (like stainless steel), bring the 2 cups of balsamic vinegar to a boil, then reduce heat and simmer until it’s reduced to about 1/2 cup / 120 ml. Stir in the 2 tsp honey, transfer to a bowl, and let cool to room temperature. The reduction will thicken as it cools.
Make the pork chop marinade (glaze): In a medium bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup honey, 1/4 cup canola oil, 2 tbsp parsley, and thyme. Let sit at room temperature for 30 minutes to allow flavors to combine.
Prep the pork chops: Remove pork chops from the fridge about 30 minutes before grilling to bring them to room temperature.
Preheat the grill: Preheat your grill to high heat or a cast iron grill pan over high heat.
Season and grill the chops: Brush pork chops on both sides with canola oil and season generously with salt and pepper. Place chops on the grill and cook on one side until golden brown, about 4 minutes.
Glaze the pork chops: Flip the chops. Brush them with some of the marinade (glaze), then flip and brush again to create a flavorful crust. Continue turning and glazing until the pork is cooked through and reaches an internal temperature of 145°F / 63°C on an instant-read thermometer, about 10 to 12 minutes total.
Rest, garnish, and serve: Transfer the pork chops to a serving plate and let them rest for 5-10 minutes. Top with the hot and sweet pepper relish, and drizzle with the balsamic reduction. Garnish with fresh parsley leaves. Enjoy!

Recipe Tips

How to make this recipe faster? This is a restaurant-style dish with multiple components. You can make the Hot and Sweet Pepper Relish up to 8 hours in advance (store it covered in the fridge, and bring to room temperature before serving). The Balsamic Reduction can be made days ahead and stored in the fridge.
Why use room-temperature pork chops? Letting the chops sit out for 30 minutes (Step 4) takes the chill off. This helps the pork cook more evenly from edge to center and prevents the outside from overcooking while the inside is still cold.
How do I know when the pork is done? Do not guess! Pork is easy to overcook and dry out. The most reliable method is an instant-read thermometer. The chops are perfectly and safely cooked when the internal temperature reaches 145°F (63°C).
How do I keep the pork from sticking? The sugar in the marinade (glaze) will want to stick. The key is to have a very hot, very clean, and well-oiled grill grate. Brushing the chops themselves with oil before seasoning also helps.
How do I get a good crust? The crust (or “bark”) comes from layering. You get the initial sear from the hot grill, then you build on it by brushing on the balsamic-honey marinade (glaze) and letting it caramelize over the heat.

What To Serve With Grilled Pork Chops

This tangy, sweet, and spicy pork chop pairs perfectly with hearty sides that can stand up to its big flavor.

Creamy Mashed Potatoes or a soft Polenta
Roasted Asparagus or Brussels Sprouts
A simple, peppery Arugula Salad with Parmesan
Grilled Corn on the Cob

How To Store Grilled Pork Chops

Refrigerate: Store leftover pork chops and any extra relish in separate airtight containers in the refrigerator for up to 3 days.
Reheat: Reheat the pork chops gently in a 350°F (175°C) oven or in a skillet over low heat with a splash of broth to prevent them from drying out.

Bobby Flay Grilled Pork Chops Nutrition Facts

(Per 12oz chop, including relish and reduction)

Calories: ~780 kcal
Total Fat: 42g
Saturated Fat: 11g
Cholesterol: 190mg
Sodium: 950mg
Total Carbohydrate: 43g
Dietary Fiber: 2g
Sugars: 38g
Protein: 54g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Are the hot cherry peppers very spicy?

Yes, they have a noticeable kick. If you are sensitive to heat, you can substitute them with mild pickled cherry peppers or omit them and just use the roasted red bell peppers for a sweet relish.

Can I use boneless pork chops?

You can, but the bone helps insulate the meat and keep it juicy, so boneless chops will cook faster and be more likely to dry out. If you use boneless, reduce the total grilling time to 6-8 minutes, and watch the internal temperature closely.

What if my balsamic reduction gets too thick?

If your reduction cools and becomes as thick as molasses, just warm it gently in the microwave (10-15 seconds) or in a small saucepan over low heat to make it pourable again.
Can I make this in a pan instead of a grill? Yes. Use a heavy-bottomed cast-iron skillet over high heat. Follow the same searing and glazing instructions (Steps 6 & 7).