Grilled Thyme Pork Chops

Page 359

| Course Type: Main Courses

(1 review)

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Recipe Reviews

Another simple approach from the master. Searing the chops over high heat and then allowing to finish in a barely-warm oven (instead of rest on a table) is a smart technique which should save a lot of people from leathery pork chops. Unfortunately, making this inside in a pan instead of outside on a grill, I got occasional tastes of burnt oil. I wonder if I could have avoided that by putting them on a rack in the oven instead of in the pan.

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