Bobby Flay’s Grilled Pork Chops with Peppers and Balsamic Glaze: A Culinary Masterpiece

Prepare to tantalize your taste buds with Bobby Flay’s Grilled Pork Chops with Peppers and Balsamic Glaze, a delectable dish that seamlessly blends sweet, savory, and tangy flavors. This recipe, featured on Food Network, is a testament to Flay’s culinary prowess, offering a symphony of flavors that will leave you craving for more.

Ingredients: A Symphony of Flavors

Hot and Sweet Pepper Relish:

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tablespoons canola oil
  • 1/4 cup balsamic vinegar
  • 4 cloves roasted garlic, smashed to a paste
  • 1 tablespoon clover honey
  • 1/2 cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • 1/2 cup seeded and chopped hot cherry peppers

Balsamic Reduction:

  • 2 cups good quality balsamic vinegar
  • 2 teaspoons honey

Pork Chops:

  • 1/2 cup balsamic vinegar
  • 1/4 cup clover honey
  • 1/4 cup canola oil, plus more for cooking
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
  • Kosher salt and freshly ground black pepper
  • Parsley leaves, for garnish

Instructions: A Culinary Journey

Hot and Sweet Pepper Relish:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Toss peppers with canola oil and season with salt and pepper.
  3. Roast in oven, turning once, until charred on both sides, about 25 minutes total.
  4. Remove to a bowl, cover top with plastic, and let steam for 10 minutes.
  5. Remove the skin and seeds and thinly slice.
  6. Whisk together the balsamic, garlic, honey, and parsley in a large bowl, season with salt and pepper.
  7. Add the red and yellow peppers and cherry peppers and toss to coat.
  8. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.

Balsamic Reduction:

  1. Put the vinegar in a nonreactive pan (such as stainless steel), bring to a boil, and cook until reduced to 1/2 cup.
  2. Then stir in the honey, transfer to a bowl, and let cool to room temperature; it will thicken as it cools.

Pork Chops:

  1. Whisk together the vinegar, honey, 1/4 cup oil, parsley, and thyme and let sit at room temperature for 30 minutes.

Bobby Flay’s Spice-Rubbed Pork Chops | Bobby Flay’s Barbecue Addiction | Food Network


How does Bobby Flay cook thick pork chops?

Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown.

What’s the best seasoning for a pork chop?

Thyme and sage add herby and floral notes complementing pork’s flavor exceptionally well. There’s also a combination of smoked paprika, pepper, and a little bit of cayenne pepper, which all give your pork chops a lovely, not overly spicy, kiss of heat.

What cooking method is best for pork chops?

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

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