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Grilled Pork Chop Surf and Turf: Bone-in pork chops and succulent shrimp pair with an amped-up hollandaise sauce for a fun spin on summer grilling.
As we head towards the end of summer, our evenings get busier and it’s even more important to have a go-to list of from scratch meals that you can quickly get on the table. The kind of meal that your family gets excited about but doesn’t require much effort to prepare, leaving you maximum time to enjoy the rest of summer.
Now that the evening temperatures are starting to dip, I am looking for more excuses to move the cooking outdoors. Needless to say, I was thrilled to learn of Smithfield All Natural Fresh Pork’s “Grill It Like A Steak” campaign.
As we all know, pork tastes great fresh from the grill. This campaign is the perfect opportunity to share with you my grilled pork chop surf and turf. With only 30 minutes to prepare it is sure to impress, for both weeknights and weekends.
This recipe begins with Smithfield All Natural Fresh Pork, which you may remember from my Citrus Glazed Pork Chops. It is proudly raised in the USA by Smithfield farm families. They specifically avoid steroids, hormones, or other artificial ingredients, resulting in a pork that is naturally tender and juicy.
I selected the Smithfield All Natural Bone-in Pork Chops for this recipe photo shoot, but you could also use Smithfield All Natural Boneless Pork Chops or the Smithfield All Natural Boneless Loin Filet sliced into medallions. The loin fillet allows you to make the chops the thickness your family likes, which is great when serving a crowd. All three are available together in the meat section of your local Walmart.
With multiple timed parts, this recipe takes a bit of time management to get it all done together. The hollandaise sauce takes 15 minutes, the grill preheats 10 to 15 minutes, skewers need to soak, and the food needs 4 – 6 minutes to cook. The attached recipe lists the ingredients for each element separately, but put the preparation steps are together so that everything ends up completed on time.
To grill the shrimp, you need either wooden or metal skewers. Wood skewers need to soak in water for about 15 minutes to prevent them from catching on fire. A serving tray with just enough water to cover the skewers works well.
Once the skewers are soaking, clean your shrimp. I recommend large, frozen shrimp. The large size makes them easier to manage on skewers and have a similar cook time as the pork chop. Frozen shrimp keeps well in the freezer and usually comes deveined, with the shell and tail still attached. In a colander, thaw only the shrimp you will use under cold running water, as you peel off the shell and tail. Place the shrimp in the fridge until you are ready to grill them.
Prep the pork chops, by sprinkling them with a generous amount of salt and pepper, then drizzle with olive oil. One at a time rub the salt, pepper, and olive oil into the pork chop. Set them on a plate and place them uncovered back in the fridge.
Before preheating the grill, start your hollandaise sauce by measuring out the butter. Chop the butter into 1 tablespoon sized chunks and place in a microwave safe, 4 cup measuring cup. Using the defrost setting on your microwave (30% power), soften the butter in two 30 second bursts. Even though the appearance won’t change much after the first round, stir the butter before microwaving again. After two rounds, the butter will be soft and creamy. Meanwhile, in a medium sauce pan with a wide base, measure out the egg yolks, apple cider vinegar, and water. Whisk to combine before placing on a burner.
Before you turn on the burner, preheat the grill to medium high. Now grab your whisk and be ready to focus on your sauce for the next 10 minutes. Turn the burner to the lowest setting and begin whisking. If you have never made hollandaise sauce before, my classic hollandaise sauce recipe has a great tutorial with video that you may want to check out. The recipe is slightly different, but the technique is exactly the same.
Once the yolks have foamed and lightened in color, they will begin to thicken and turn into a creamy sauce. You’ll know it’s done when the bottom of the pan is visible while you are stirring. Turn off the flame or remove the pan from the burner. Add in the butter 2 – 3 tablespoons at a time, whisking completely between additions. Once the butter is all incorporated, add the old bay seasoning and 3/8 teaspoon of hot sauce. I prefer sriracha, but use your favorite or none at all, depending on what’s best for your family. Cover the pan and place it on the smallest burner available, set to the lowest setting, while you finish everything else.
Place three shrimp on each skewer and season them generously with old bay seasoning. If you are unfamiliar with old bay, it is a spice mixture that works great with all kinds of pork and seafood. Since we are not oiling the shrimp directly, you will need a cooking spray for the grill to keep them from sticking.
Before you head out to the grill make sure you have the following:
- seasoned pork chops and shrimp
- cooking spray
- timer (or cell phone)
- meat thermometer
- clean plate for the cooked food
These pork chops are less than 1″ thick and cook up in no time. According to Smithfield: “If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.”
Spray the grill with cooking spray, then place the pork chops and shrimp on the grill at the same time. Set the timer for 2 minutes, close the grill, and don’t get distracted. After two minutes is up, flip everything over, and reset the timer for 2 additional minutes. Once the second timer goes off, check the temperature of the thickest part of the pork chop to ensure the desired internal temperature is reached. If so, remove everything from the grill and place on a clean plate. You’ll know the shrimp is done when it turns pink and white, which takes about 4 minutes.
After cooking my pork chops 2 minutes per side they registered at an internal temperature of 150 degrees, slightly higher than I wanted. Remember to rely more on the thermometer than the timer to get them done just right.
To assemble: place a pork chop on each plate, add a generous portion of the sauce, then top with the grilled shrimp. I served mine with some raw, green beans from my garden, but it also goes great with asparagus too. For a quick and easy side dish, try Easy Oven Asparagus. It can be made on the grill or in the oven. With an average cooking time of 4 minutes for tender crisp veggies, it cooks as quickly as the pork and shrimp.
If you enjoyed this recipe, don’t forget to pin it for later. Check out Grill It Like A Steak for more amazing recipes from Smithfield All Natural Pork and be sure to visit SmithfieldThrowdown.com to enter the Hog Wild Throwdown Sweepstakes for a chance to win some amazing prizes, including a Ford F150!
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Grilled Pork Chop Surf and Turf Recipe
Grilled Pork Chop Surf and Turf
For the Shrimp:
- 6 large shrimp - deveined
- old bay seasoning
- 2 metal or wooden skewers
For the Pork Chops:
- 2 bone in pork chops
- 1/2 tsp of black pepper
- 1/2 tsp kosher salt
For the Hollandaise Sauce:
- 4 ounces butter
- 2 egg yolks
- 1 TBSP apple cider vinegar
- 1 TBSP water
- 3/8 tsp hot sauce option, but I like sriracha
- pinch of old bay seasoning
- pinch of kosher salt
If using wooden skewers, soak them in water to prevent burning.
Peel the shrimp, removing the shell and tail. If frozen, thaw the shrimp under cold running water as you peel.
Return the shrimp to the fridge until you are ready for them.
Season the pork chops with salt and pepper, then drizzle with olive oil and rub it in. Set them on a plate and place them uncovered back in the fridge.
Start the hollandaise sauce by measuring out the butter. Soften it in a 4 cup measuring cup using the defrost setting on your microwave(30% power) in two 30 second bursts, stirring between each round. The butter will be soft and creamy.
In a medium saucepan, place the egg yolks, apple cider vinegar, and water, whisking to combine completely.
Leave the sauce to preheat the grill to medium high.
Returning to the sauce, place the pan on a burner set to the lowest setting and begin whisking. Once the yolks have foamed and lightened in color, they will begin to thicken and turn into a creamy sauce. You'll know it's done when the bottom of the pan is visible while you are stirring.
Turn off the flame or remove the pan from the burner and add in the butter 2 - 3 tablespoons at a time, whisking completely between additions.
Once the butter is all incorporated, add the old bay seasoning and hot sauce.
Cover the pan, place it on the smallest burner available, set to the lowest setting while you finish everything else.
Remove the skewers from the water and place three shrimp on each skewer.
Season them generously with old bay seasoning.
Take the shrimp, pork, cooking spray, timer, and a clean plate out to the grill.
Place the pork chops and shrimp on the grill at the same time and grill for 2 minutes with the grill closed.
After two minutes, flip everything over, and reset the timer for 2 additional minutes.
After the second timer, check the temperature of the thickest part of the pork chop to ensure the desired internal temperature is reached (145 degrees for medium). The shrimp is done when it turns pink and white.
Remove everything from the grill and place on a clean plate.
To assemble: place a pork chop on each plate, add a generous portion of the sauce, then top with the grilled shrimp.
Recipe NotesYou will need either 2 metal or 2 wooden skewers. Only the wooden ones need to be soaked to prevent flare-ups. The hot sauce is optional and can be omitted or doubled without affecting the recipe. Using more than 1 teaspoon can cause the sauce to break.