James Martin Grilled Pork Chops recipe is a celebration of quality meat and classic flavor pairings. It is made with thick-cut, bone-in pork chops that are seared on a hot griddle to render the fat, then basted in foaming butter infused with fresh sage, garlic, and a hint of apple. The result is a succulent piece of meat with a caramelized, charred exterior and a tender, juicy interior, finished with a glossy herb butter sauce that enhances the natural sweetness of the pork. It is perfect for a hearty weeknight supper or a relaxed weekend barbecue.
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Why You Will Love This Grilled Pork Chops Recipe:
- The Perfect Sear: Using a griddle pan gives you those appetizing charred bar marks and a smoky flavor without needing an outdoor BBQ.
- Rendered Fat: James Martin emphasizes scoring and rendering the fat cap, turning what is often a chewy piece of gristle into a crispy, salty delight.
- Butter Basting: The technique of finishing the chops by spooning hot, herb-infused butter over them (arrosé) keeps the meat moist and adds a luxurious sheen.
- Classic Pairing: The combination of pork, sage, and apple is timeless, providing a balance of savory, earthy, and sweet notes.
James Martin Grilled Pork Chops Ingredients
- 4 thick-cut pork chops (bone-in, approx. 250g each)
- 2 tbsp olive oil (or rapeseed oil)
- 50 g unsalted butter
- 4 sprigs fresh sage
- 3 sprigs fresh thyme
- 3 cloves garlic, crushed (skin left on)
- 1 apple (Granny Smith or Braeburn), cored and cut into wedges (optional, for garnish)
- Sea salt and freshly ground black pepper
How To Make James Martin Grilled Pork Chops
- Prep the meat: by taking the pork chops out of the fridge 20 minutes before cooking. Score the layer of fat on the edge of the chops with a sharp knife at 1cm intervals. This helps the fat render and prevents the chop from curling up in the pan.
- Season well: by rubbing the chops all over with olive oil and seasoning generously with sea salt and black pepper on both sides.
- Render the fat: by placing a griddle pan or heavy skillet over medium-high heat. Using tongs, hold the chops vertically with the fat side down in the pan. Cook for 3 to 4 minutes until the fat is golden, crispy, and rendered down.
- Grill the meat: by laying the chops flat in the hot pan. Cook for 4 to 5 minutes on one side without moving them, allowing deep char marks to form.
- Flip and baste: by turning the chops over. Add the apple wedges (if using) to the pan around the meat. After 2 minutes, add the butter, crushed garlic, sage, and thyme.
- Finish cooking: as the butter foams. Tilt the pan slightly and use a spoon to baste the foaming herb butter over the chops repeatedly for the final 2 to 3 minutes.
- Rest the meat: by removing the chops from the pan and placing them on a warm plate. Pour the buttery pan juices and apples over the top. Let them rest for 5 minutes before serving to allow the juices to redistribute.
Recipe Tips
- Thickness matters: Buy chops that are at least 2cm to 3cm thick. Thin chops will dry out before they can develop a good crust.
- Don’t trim the fat: Keep the fat cap on during cooking for flavor and moisture. You can cut it off on the plate if you prefer not to eat it, but cooking with it is essential.
- The touch test: To check doneness without cutting into the meat, press the center of the chop. It should feel firm but still have a little spring (like the fleshy part of your palm below your thumb). If it feels hard, it is overcooked.
- Room temp cooking: Never cook pork straight from the fridge. Cold meat seizes up when it hits the hot pan, resulting in tough muscle fibers.
What To Serve With Grilled Pork Chops?
These rich Grilled Pork Chops need sides that can cut through the buttery sauce. A generous helping of creamy mashed potatoes (with plenty of butter, James Martin style) or crushed new potatoes is excellent for soaking up the juices. For vegetables, serve with braised red cabbage with apple, or simply steamed broccoli or green beans to add a fresh crunch. A dollop of apple sauce or a cider gravy is the perfect finishing touch.
How To Store Leftovers Grilled Pork Chops?
- Refrigerate: Store leftover chops in an airtight container in the fridge for up to 3 days. Pour any leftover pan juices over the meat to keep it moist.
- Freeze: Wrap the chops tightly in foil and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
How To Reheat Leftovers Grilled Pork Chops?
Important Rule: Avoid high heat. Do not sear the cooked Chop again, as this will instantly dry out the fibers and make the meat tough.
- Stovetop (Best): Place the chop in a skillet with a splash of water, stock, or cider. Cover with a lid and heat gently over low heat for 5 to 8 minutes until warmed through. The steam helps keep it moist.
- Oven: Wrap the chop in foil with a teaspoon of butter or apple juice. Heat at 160°C (320°F) for 10 to 15 minutes.
FAQs
Dry chops are almost always a result of overcooking or using pork that is too thin. Pork is safe to eat with a very slight blush of pink in the center; cooking it until it is grey all the way through will remove all moisture.
Yes, loin steaks work well, but be careful as they cook faster than bone-in chops. Reduce the cooking time by 1 to 2 minutes per side for your Grilled Pork Chops.
Fresh sage and thyme are superior for the basting stage as they fry in the butter without burning. Dried herbs tend to burn and can taste bitter in the hot fat, so rub them onto the meat before cooking instead of adding them to the butter.
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Grilled Pork Chops Nutrition Facts
- Calories: 450 kcal
- Total Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 380mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 35g
James Martin Grilled Pork Chops
Course: Main, Lunch, DinnerCuisine: British, AmericanDifficulty: Easy4
servings10
minutes15
minutes450
kcalJames Martin Grilled Pork Chops are a masterclass in cooking meat. Thick, bone-in chops are seared to perfection and basted with sage and garlic butter. The rendered fat cap adds incredible flavor and crunch. Serve with apple wedges for a classic, comforting dinner.
Ingredients
4 thick-cut pork chops (bone-in, approx. 250g each)
2 tbsp olive oil (or rapeseed oil)
50 g unsalted butter
4 sprigs fresh sage
3 sprigs fresh thyme
3 cloves garlic, crushed (skin left on)
1 apple (Granny Smith or Braeburn), cored and cut into wedges (optional, for garnish)
Sea salt and freshly ground black pepper
Directions
- Prep the meat: by taking the pork chops out of the fridge 20 minutes before cooking. Score the layer of fat on the edge of the chops with a sharp knife at 1cm intervals. This helps the fat render and prevents the chop from curling up in the pan.
- Season well: by rubbing the chops all over with olive oil and seasoning generously with sea salt and black pepper on both sides.
- Render the fat: by placing a griddle pan or heavy skillet over medium-high heat. Using tongs, hold the chops vertically with the fat side down in the pan. Cook for 3 to 4 minutes until the fat is golden, crispy, and rendered down.
- Grill the meat: by laying the chops flat in the hot pan. Cook for 4 to 5 minutes on one side without moving them, allowing deep char marks to form.
- Flip and baste: by turning the chops over. Add the apple wedges (if using) to the pan around the meat. After 2 minutes, add the butter, crushed garlic, sage, and thyme.
- Finish cooking: as the butter foams. Tilt the pan slightly and use a spoon to baste the foaming herb butter over the chops repeatedly for the final 2 to 3 minutes.
- Rest the meat: by removing the chops from the pan and placing them on a warm plate. Pour the buttery pan juices and apples over the top. Let them rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- Thickness matters: Buy chops that are at least 2cm to 3cm thick. Thin chops will dry out before they can develop a good crust.
Don’t trim the fat: Keep the fat cap on during cooking for flavor and moisture. You can cut it off on the plate if you prefer not to eat it, but cooking with it is essential.
The touch test: To check doneness without cutting into the meat, press the center of the chop. It should feel firm but still have a little spring (like the fleshy part of your palm below your thumb). If it feels hard, it is overcooked.
Room temp cooking: Never cook pork straight from the fridge. Cold meat seizes up when it hits the hot pan, resulting in tough muscle fibers.
