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Don't let cold weather stop you from making your grill marks in winter

The Oklahoman's Food Dude has a recipe for grilled pork chops made on your stovetop.
by Dave Cathey Published: February 27, 2013

For today's recipe, you can do both and decide.

If you're trying to watch your calories, use a simple rub and grill some blood oranges, which are currently in season and make a great natural pop of flavor. I simply cut the oranges into thick slices, season them and griddle them alongside the chops. Either squeeze the oranges over the chops before you eat or place a slice or two on each plate and press pork bites into them before popping them into your mouth.

Otherwise, you can simply go for a classic smothered pork chop, using a garlic and onion gravy that is easy enough to prepare while the chops finish in a low-heat oven.

Since the chops won't finish in the gravy, you'll miss the fusion of pork drippings, so I recommend making your roux with a mix of olive oil and bacon drippings.

This is a simple, inexpensive meal that can be prepared in way less than an hour.

So, while you're waiting for spring to spring, find yourself a cast-iron griddle, which you can pick up for as cheap as $20. They are available in most places that peddle cast-iron implements.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Griddled Porterhouse Pork Chops with Blood Oranges

4 Porterhouse pork chops, 3½ to 4 pounds

2 small onions, sliced very thin

2 cloves garlic mashed in 2 teaspoons salt until paste

2 cups chicken stock or reduced-sodium broth

1½ teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1 teaspoon toasted fresh ground pepper

¼ teaspoon chile de arbol or cayenne pepper

1 or 2 blood oranges, sliced thick

Combine paprika, garlic powder, onion, powder, salt and pepper to make rub, then apply evenly on both sides of the chops and season the orange slices.

Heat a cast-iron griddle over two burners on high heat until smoking hot. Preheat oven to 300 degrees.

Cook seasoned pork chops on each side for 2 minutes. To get waffle marks, turn chops 45 degrees after 1 minute.

Use pot holders to move griddle into oven and bake until chops' internal temperature reaches 155 degrees, 22 to 25 minutes.

With 10 minutes remaining, add orange slices and flip after 5 minutes.

Remove chops and orange slices from oven; remove to a platter and let rest at least 5 minutes.

Serve chops with spaetzle, rice pilaf or mashed potatoes and warm rolls. If you want gravy, see below.

Garlic-Onion Gravy

¼ cup mix of olive oil and bacon drippings

1/3 cup all-purpose flour

1 tablespoon fresh thyme

2 teaspoons salt

2 teaspoons fresh ground black pepper

While chops are in the oven, heat olive oil over medium heat. Add the flour and stir constantly to make a roux; heat until roux is the color of caramel, 4 to 5 minutes. Add the onions and salt and pepper.

Stir until onions are softened, 3 to 4 minutes. Add garlic and chicken broth and increase heat to medium high and bring to a boil. If consistency is too thick, add water. Once consistency is correct, reduce heat to medium and stir in thyme. After 5 minutes, reduce heat to low until chops are ready.



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