Pan-Grilled Pork Chops with Red Onions
Using a grill pan is a convenient way to cook pork chops for a weeknight dinner since the cast-iron pan heats quickly on the stove top without the fuss of making a fire in an outdoor grill. The pan’s deep ridges also produce attractive grill marks and raise the chops above any fat they release while cooking. Using bone-in pork chops rather than boneless ones will give you juicier, more flavorful results.
- Olive oil for brushing
- 4 bone-in pork chops, each about 1 inch (2.5 cm) thick
- Kosher salt and freshly ground pepper
- 1 red onion, cut into 8 wedges
- 4 fresh rosemary sprigs
- 4 garlic cloves, smashed
Preheat a stovetop grill pan over medium heat. Lightly brush the pan with olive oil.
Season the pork chops with salt and pepper and place on the grill pan. Scatter the red onion in the pan around the pork chops and top each pork chop with a sprig of rosemary and a garlic clove. Cook until the pork is golden brown and an instant-read thermometer inserted into the center of the meat registers 145°F, about 15 minutes, turning the pork chops and onion wedges over halfway through the cooking time.
When the pork is done, transfer to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes.
Divide the pork chops among 4 plates and serve with the grilled onions alongside. Serves 4.
Williams Sonoma Test Kitchen