Name: Grilled Pork Chops with Scallion-Herb Sauce
Prep time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 8 thick-cut pork chops; 3 1/4 tsp. salt; 1 tsp. sugar; 3 tbsp. olive oil; 1 1/2 tbsp. minced fresh thyme; 3 clove garlic; 1 clove garlic; 1 3/4 tsp. Freshly ground pepper; 1 bunch scallions; 1/2 jalapeño; 3/4 c. chopped fresh parsley; 1/2 c. Torn fresh basil leaves; 1 c. sour cream; 2 tbsp. whole milk

Step 1Rub pork chops with 2 teaspoons salt and sugar. Transfer to a platter and refrigerate for at least 1 hour or up to 4 hours. Remove the pork chops from the fridge and blot with a paper towel to remove excess seasonings. In a small bowl, whisk together 2 tablespoons oil, thyme, grated garlic, and 1 1/2 teaspoons pepper. Rub pork chops with mixture and set aside.

Step 2Preheat grill to medium-high and rub scallions with remaining oil. Grill scallions and jalapeño until completely wilted and slightly charred. Let jalapeño cool to the touch; then, using a spoon, remove the seeds. In a food processor, pulse scallions, jalapeño, parsley, basil, and remaining garlic until finely chopped. Add sour cream, 1/4 teaspoon salt, and remaining pepper, and process until smooth. Add milk to thin sauce to preference. Set aside.

Step 3Sprinkle chops lightly with remaining salt and grill over medium-high heat until seared on the underside, about 6 minutes. Flip and grill until an instant-read thermometer reaches 145 degrees F when inserted into the thickest part of a chop, about 6 minutes. Transfer pork chops to a warmed platter and allow to rest for about 3 minutes.

Step 4Cut pork off the bone; then slice meat crosswise, against the grain, as you would a T-bone steak. Serve with reserved scallion-herb sauce.