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. 


– shrimp – pork chops – old bay seasoning – butter – egg yolks

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.


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