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. 

INGREDIENTS

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

If using wooden skewers, soak them in water to prevent burning.

1

Peel the shrimp, removing the shell and tail. If frozen, thaw the shrimp under cold running water as you peel.

2

Return the shrimp to the fridge until you are ready for them.

3

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.

4

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.

5

In a medium saucepan, place the egg yolks, apple cider vinegar, and water, whisking to combine completely.

6

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