Grilled Pork Chops

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Makes: 4  servings Start to Finish 40 mins


  • 4 center-cut pork chops, 1-inch thick (6 to 7 oz. each)
  • 4 teaspoons  extra-virgin olive oil
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground pepper
  • 2 medium onions, thinly sliced
  • 1 tablespoon  chopped garlic
  • 1 tablespoon  chopped fresh rosemary
  • 1/2 cup  chicken broth
  • 1/4 cup  balsamic vinegar
  • 1 1/4 pounds  red or all-purpose potatoes, scrubbed and cut into 1-inch cubes
  • 1 cup  chicken broth
  • 2 tablespoons  butter or olive oil
  • Salt and pepper


1. Heat a large grill pan over medium-high heat, 3 minutes. Brush both sides of pork chops with oil. Sprinkle both sides with salt and pepper. Cook 4 minutes per side. Transfer to plate. Add onions, garlic, and rosemary to pan; cook 2 minutes. Stir in broth and vinegar; boil 1 minute. Return chops to pan. Reduce heat to low; cover and cook chops 8 minutes, until meat thermometer inserted in center of chops reaches 160 degrees F.

2. Meanwhile, for the Speedy Mashed Potatoes, combine potatoes with chicken broth in 2-quart microwaveproof bowl. Cover with plastic wrap, turning back one corner to vent. Microwave on High 10 to 12 minutes, until potatoes are tender. Add 2 tablespoons butter or olive oil and mash. Season with salt and pepper.

3. Transfer pork chops, onions, and sauce to 4 serving plates. Serve with mashed potatoes. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)355,
  • Fat, total(g)23,
  • chol.(mg)91,
  • sat. fat(g)7,
  • carb.(g)9,
  • pro.(g)29,
  • sodium(mg)796,
  • Percent Daily Values are based on a 2,000 calorie diet
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