This dish promises to make you feel like you just ordered it from a fancy steakhouse. The garlic herb butter and grilled sides are a perfect compliment to a perfectly cooked pork steak. So easy that it will have even a novice feel like an expert gourmet chef!
Ingredients
Chops
6 Thick-cut Boneless Pork Chops
Extra virgin Olive oil
1 Tablespoons Kosher Salt
1 Tablespoon Coarse Ground Black Pepper
1 Tablespoon Garlic Herb Seasoning
Vegetable Medley
2 Cups Baby Portobello Mushroom, halved
10 oz Mixed Grape Tomatoes
2.5 Cups Gold Potatoes, quartered
2 Tablespoons Extra Virgin Olive oil
2 Tablespoons Minced Garlic
1/2 Tablespoon Kosher Salt
1/2 Tablespoon Coarse Ground Black Pepper
3 Tablespoon unsalted butter (optional)
Herb Butter
1 stick unsalted butter, softened
1 tablespoon fresh minced parsley
1 teaspoon thyme
2 tablespoon minced garlic
1/2 tablespoon fresh minced oregano
1 tablespoon Garlic Herb Seasoning
Step 1: Prepare the Herb Butter
Combine butter and herbs together in a bowl. If you have a hand mixer, you can use that to whip all ingredients together. Otherwise just use a mixing spoon or fork. Mix well to combine all ingredients together.
Transfer herb butter into a container (if storing in the fridge) or scoop herb butter onto a piece of plastic wrap and roll in plastic to freeze.
Step 2: Chops
Drizzle olive oil liberally on each pork chop. Evenly coat the chops with salt, pepper and garlic seasoning. Massage into each chop then flip to repeat the process on the other side. Set aside.
After the vegetables have been cooking for 15 minutes, add the pork to the grill. Cook the pork chops until they have reached an internal temperature of 140 degrees, flipping halfway through the cooking process (approximately 12-15 minutes per side).
Remove the chops from the grill and top each chop with prepared Herb butter (recipe below).
Let chops rest for at least 5 minutes and butter is melted.
Step 3: Veggies
In a large bowl add mushrooms, potatoes and tomatoes.
Drizzle 2 tablespoons olive oil over vegetables followed by garlic, salt and pepper. Toss to make sure all vegetables are coated.
Pour vegetables onto a heavy duty sheet of aluminum foil. Add 2- 3 tablespoons of unsalted butter then wrap the foil tightly around vegetables being sure they are secured on the ends. You may need to add an additional piece of foil to insure none of the juices leak out of the foil pack. Note— any root vegetable can be substituted for the potatoes.
Place the vegetable pack on a grill preheated to 400 degrees in a medium hot spot of the grill.
Remove vegetable pack from the grill when a fork is easily inserted into a potato (approximately 20 minutes).
Serve & Enjoy!
Follow Me on Instagram
For recipe videos and meal inspiration, follow me @gourmetmommie on Instagram!
Comments