Recipe: The Colonnade’s grilled pork chops

You just don’t mess with the classics — when The Colonnade added grilled pork chops to the menu in the 1980s, the staff had the good sense not to change the dish, aside from adding a deep-fried variant. Undecided diners also have the option of ordering both grilled and fried chops together. 

The grilled pork chops recipe from The Colonnade is simple — truthfully, it’s more of a collection of techniques than instructions — and merely requires a handful of ingredients. While The Colonnade cooks its pork chops on a restaurant-grade flat-top, you can easily recreate the same restaurant experience on a gas or charcoal grill, or using a stovetop and grill pan.

The recipe can easily be multiplied. The Colonnade purchases entire racks of pork and cuts the chops in-house, which preserves the moisture. For best results, opt for chops that are at least 3/4-inch thick. This will yield an ideal degree of juiciness. 

The Colonnade recommends pairing pork chops with mashed potatoes and collard greens. However, pickled beets, which are available at The Colonnade, make a fantastic companion as well — the acidity provides a nice contrast to the fatty cut of meat. 

Check out the recipe for The Colonnade’s grilled pork chops.

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Ingredients

• 2 bone-in pork chops, 3/4-inch thick
• Salt
• Pepper

Directions

1. Sprinkle chops generously with salt and pepper on both sides. 
2. Cook on a grill of your choice or grill pan until the chops reach the desired internal temperature.
3. The National Pork Board recommends using a meat thermometer and cooking pork chops to an internal temperature of at least 145 degrees Fahrenheit. 
4. Transfer the chops to a plate and let rest for 3 minutes.