Have you ever had a meal that was so good you think about months or years later? Gabe and I were talking about such a meal a couple weeks ago and our craving for the dish set in hard! In Breckenridge, CO there is a steakhouse called Briar Rose that serves the most incredible pork chop we’ve ever had. Now, before you get all judgey and say how awful, chewy, and dry pork chops are hear us out. This was a double cut pork chop that was probably 2- 2 1/2 inches thick and cooked to a perfect medium. It was incredibly tender, juicy, and flavorful. Seriously, it’s one of those dishes that you dream about (no, this post is not sponsored). We went to Breckenridge on our honeymoon after Zika derailed our Mexico plans and at first we were pretty bummed but then along came that pork chop and all was right in the world again. If you ever find yourself in Breckenridge and have the room to splurge on a steakhouse then do yourself a favor and order the pork chop at Briar Rose.
Since we can’t go to Breckenridge every time we want a pork chop, we had to find a way to satisfy our craving a little closer to home. For this recipe you’ll need thick cut, bone-in pork chops. The thicker the better! We found that thin cut, boneless pork chops dried out too fast for this recipe.
Just curious, has anyone else had a meal that was so good you still think about it? Let us know in the comments below.
Happy Cooking!
Grilled Pork Chops and Peaches with Arugula Chimichurri
Ingredients
Pork Chops
- 4 thick cut, bone-in, center cut pork chops (roughly 1 1/2 inches thick)
- 2 ripe peaches, pitted and halved
- 1 TBSP avocado or olive oil
- 1 tsp salt
- 1 tsp pepper
Arugula Chimichurri
- 1/2 cup arugula
- 1/2 cup parsley leaves
- 15 mint leaves
- 1/2 red onion, cut into large chunks
- 4 cloves garlic, peeled
- 5 TBSP avocado or olive oil
- 1 TBSP red wine vinegar
- 1 TBSP lemon juice (about 1/2 a lemon)
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat a grill or grill pan to medium-high heat. Rub oil on the chops and then season with salt and pepper. If using a grill pan on the stove, spray your pan with cooking oil. Once grill is ready, add the pork chops and cook for 6-8 minutes per side or until an internal temperature of 140 degrees is reached. Watch your pork chops carefully or they will overcook and dry out. After about 12 minutes of cooking, we check the temperature every minute or so. Remove from grill and let rest for 5 minutes
- Meanwhile, in a food processor add the onions and garlic and process on low until they are very finely chopped. Remove to a bowl and add the parsley, mint, and arugula to the food processor. Process on low until the greens are very finely chopped. Mix them into the onions and garlic. Add the vinegar, lemon juice, salt, and pepper. Stir to combine. Slowly drizzle in the oil while stirring until it is incorporated
- While the pork is resting, turn the heat down to medium and add the peaches to the grill. Cook for 60-90 seconds per side until you have dark grill marks. You can cut them into smaller wedges just be careful so they don't fall between the grill.
- Spoon the peaches and chimichurri sauce over the pork chops and enjoy! We like to eat this with a simple salad on the side made of arugula, tomatoes, avocado, and balsamic dressing.
My favorite restaurant meal is the fried chicken @ The Yard House.
Great sauce recipe!