Grilled Pork Chops with Peck Seasoning and Charred

Name: Grilled Pork Chops with Peck Seasoning and Charred Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 double-cut pork loin chops, about 3/4 pound each; 3 tablespoons olive oil; 5 tablespoons Peck Seasoning (recipe follows); 6 bell peppers in assorted colors, cored, seeded and cut lengthwise into 1-inch-wide strips; Sea salt, preferably gray salt; Freshly ground black pepper; 1 lemon, plus 6 lemon wedges for serving; 1/4 cup minced garlic; 1 tablespoon roughly chopped lemon zest; 1/2 cup coarsely chopped fresh sage; 1/2 cup coarsely chopped fresh rosemary; 1/2 cup very finely minced pancetta (about 3 ounces); 3/4 cup kosher salt; 1 tablespoon freshly ground black pepper

Servings: persons

6 double-cut pork loin chops, about 3/4 pound each
3 tablespoons olive oil
5 tablespoons Peck Seasoning (recipe follows)
6 bell peppers in assorted colors, cored, seeded and cut lengthwise into 1-inch-wide strips
Sea salt, preferably gray salt
Freshly ground black pepper
1 lemon, plus 6 lemon wedges for serving
1/4 cup minced garlic
1 tablespoon roughly chopped lemon zest
1/2 cup coarsely chopped fresh sage
1/2 cup coarsely chopped fresh rosemary
1/2 cup very finely minced pancetta (about 3 ounces)
3/4 cup kosher salt
1 tablespoon freshly ground black pepper

1
Prepare a charcoal or gas grill, or heat a large ridged grill pan, a griddle, or 2 cast-iron skillets over moderately high heat.
2
Brush the pork chops with 1 tablespoon of the oil, then season - sparingly - all over with the Peck Seasoning, patting it into place.
3
Add the chops and reduce the heat to moderate.
4
Brown the chops on both sides, about 4 minutes per side, slide the chops over to the indirect heat side of the grill, adjusting the heat so they cook without burning the coating.
5
Continue to cook until the internal temperature reaches 140?F, 25 to 30 minutes.
6
In a large bowl, toss the pepper strips with the remaining 1 tablespoon oil and salt and pepper to taste.
7
While the pork chops finish cooking over indirect heat, cook the peppers in a single layer on the grill over moderate, direct heat, turning them occasionally, until they are charred in spots and softened but not mushy, 8 to 10 minutes.
8
Transfer the pork and peppers to a warmed serving platter.
9
Squeeze the lemon half over both and serve with the lemon wedges on the side.
10
Michael's Notes: To get some nice caramelization on the peppers, be sure not to crowd them.
11
If stacked, they will steam instead of sizzle.
12
Peck Seasoning
13
Combine the garlic and lemon zest on a cutting board and chop finely.
14
Add the sage and rosemary and mince everything together until very fine.
15
Add the pancetta and mix it in well with your fingers.
16
Add the salt and pepper and gently incorporate all the ingredients by hand until the mixture resembles a moist seasoning salt.
17
Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 double-cut pork loin chops, about 3/4 pound each, 3 tablespoons olive oil, 5 tablespoons Peck Seasoning (recipe follows), 6 bell peppers in assorted colors, cored, seeded and cut lengthwise into 1-inch-wide strips, and more.

Yes, Grilled Pork Chops with Peck Seasoning and Charred Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork Chops with Peck Seasoning and Charred Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions