Foodie Friday: Grilled Center Cut Pork Chops with Bell Peppers
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 Center Cut Pork Chops
  • 4 Bell Peppers, tops cut off and quartered
  • BRINE:
  • 4 C Water
  • ½ cup kosher salt
  • 2 tsp sugar
  • ¼ C dry rub or seasoning of choice (I used Jake's Pork Rub)
  • ½ C Canola Oil
  • 1 Tbl chopped cilantro
  • Any vinaigrette you choose (I use Newman's Light Balsamic a lot but this time I made my own as follows:)
  • 3 Tbl champagne vinegar (you can sub in red wine or balsamic)
  • 1 tsp dijon mustard
  • ½ C olive oil
  • salt and pepper to taste
  1. Mix the water, salt and sugar together in a 9X13 baking pan or large plastic bag and place the pork chops in the brine. Refrigerate for 30 minutes to 1 hour.
  2. Prepare the marinade by mixing all of the ingredients together. Drain the brine out of the pan and rub the marinade all over both sides of the pork. Refrigerate for another 30 minutes.
  3. Heat your grill pan over med-high heat until very hot.
  4. Use your favorite vinaigrette to marinate the peppers or prepare the marinade by whisking the vinegar and mustard together and slowly streaming in the olive oil until fully incorporated. Add salt and pepper to taste and toss the peppers in to make sure they are coated on all sides.
  5. Remove the pork from the refrigerator and rub off the marinade with a paper towel so it doesn't burn on the grill pan. Allow it to sit out while you grill the peppers.
  6. Grill the peppers. To create the pretty cross-hatch marks, just keep them in one place until grill marks appear, turn 90 degrees and repeat on the other side.
  7. Grill the pork the same way until it reaches an internal temperature of 145 degrees. Remove and allow to rest for a few minutes before serving with the grilled peppers. Enjoy!
Recipe by Jackie Ourman at