Peppercorn Garlic Pork Chops

Peel garlic cloves, and put on piece of aluminum foil. Season with salt and pepper, and drizzle with oil. Close tightly, and put into 400ºF oven for 50 minutes, or until golden brown. Remove from oven, open foil, and let cool for 5 minutes.

Season both sides of pork chops liberally with salt and pepper. Smash roasted garlic, and smear liberally on both sides of pork chops. Let sit for 30 minutes.

Cut vegetables into thick slices. Season both sides with salt and pepper, and drizzle with oil.

Melt butter in skillet over medium heat. Remove any garlic skin from pork chops, and add to skillet. Sear on both sides, for about 3 minutes per side.

While pork chops sear, heat grill to medium/high heat (I use a gas grill and heat to 375ºF). Spray grill with cooking spray or oil spray, to prevent sticking. Add pork chops to grill over direct heat. Cook for about 8 minutes per side, until chops have a beautiful golden color.

Add vegetables to grill, and cook until desired doneness. Thicker vegetables should go over direct heat, while more delicate vegetables should go over indirect heat.

When pork chops are done, remove from grill and set on plate to rest. Allow chops to rest for about 5 minutes, so juices redistribute.

If desired, prepare balsamic honey reduction and/or chimichurri sauce as dipping sauces.

For the balsamic honey reduction:
In small saucepan, combine balsamic vinegar and honey. Reduce over low heat until it reaches a thick consistency. If left too long, or over too high heat, it will burn.

For the chimichurri sauce:
In food processor, combine all chimichurri dry ingredients. Pulse a few times until chopped, and then drizzle in oil until it reaches desired consistency. Don’t over-process, or it will become too thin and runny.