No dry, tough pork here... look at these deliciously juicy Indoor Grilled Boneless Pork Chops. Mmmm - you want some don't you? Good news - you can have as many as you like, but you'll have to make them yourself. Don't worry, they're easy, but plan to make extra because you'll crave them the next day like my kids do when they come home from school. Have you every heard of kids begging to eat leftover pork chops for their after school snack? It's Crazy!
Funny story - a relative was visiting recently when I served these chops for dinner. He went on and on about them... asked me what I did to make them taste so good. I told him nothing special, I just seasoned them with salt and pepper. He responded, "Are you sure?". Me, "Yep, I'm very sure". I could tell he wasn't satisfied with my answer, but he nodded slowly and continued eating.
Over the next couple of days he mentioned the pork chops quite a few times - I was so pleased that he liked them. As his visit came to an end, he asked one more time, "What did you say you put on those pork chops?". "Just salt and pepper" I said. Again he started nodding slowly... "Really, that's it?" Then I nodded slowly and said, "Really, that's it!". He obviously thought I was holding out on him because as he walked out the door he stopped nodding and started shaking his head saying, "I sure don't know what you did to those pork chops... you say just salt and pepper, but I don't know". Then he shrugged his shoulders as if giving up in defeat... he's such a character!
Well, it's true... just salt and pepper... really!
Of course, not over cooking the chops helps a lot too. :)
There's no real recipe here... just a couple techniques that can be applied to as many or as few pork chops as you wish. I like to cook BIG, so I went to my favorite store Costco and purchased this huge vacuum packed pork loin. This sucker weighed 8.5 pounds - enough for 18 (yes eighteen) thick pork chops... and it cost less than $16. You can't buy dinner at a restaurant for that.
Okay, start by preheating the oven to 350F. Don't forget to do this! Now cut the loin into 1 1/4-inch thick chops. If you buy a big loin like I did, you'll need a couple of large cutting boards. Or, feel free to purchase pre-cut boneless pork chops. Whatever works best for you. Just be sure they're about 1 1/4-inches thick.
Trivia Question: what's the difference between a really good restaurant chef and your average home cook? Answer: a restaurant chef knows how to properly season, while most home cooks don't. So, season both sides of your chops well with Kosher salt and pepper (remember, these guys are pretty thick). Btw, Kosher salt is much less salty than table salt so be very careful if you use table salt.
Now, I preheat my non-stick grill pan over a med-high flame for a minute or two - just long enough so the meat sizzles a bit when it hits the pan - you definitely don't want your non-stick pan to be screaming hot. Overheating non-stick pans will ruin their coating and make them emit harmful but odorless fumes, so save super high heat for stainless and cast iron pans.
This is an All-Clad Double Grill Pan. I LOVE this pan - it leaves nice grill marks on everything, is oven safe up to 450F, and it cleans up like a dream.
When your grill pan is hot, place your chops on the pan diagonally and DON'T TOUCH THEM for at least 4 minutes, then you can take a quick peak to see how brown the grill marks are. Flip them when those grill marks are nice and brown (brown equals flavor - they should cook on the first side for a total of 4-5 minutes). As soon as you turn the chops, turn off the burners. If you have an oven safe meat probe/thermometer, insert it into the center of the thickest pork chop now, and transfer grill pan to the heated 350F oven.
Cook until the internal temperature reaches 160F (about 12 minutes). Remove from the oven and let them rest for 4-5 minutes before serving. Mmmmm, so good!!!
I hope you give these a try - they're really, really delicious!!!