Seared Pork Loin Chops with a sauté of spinach, tomato, garlic and mushrooms.
Translating a kitchen recipe for the grill.
Several weeks back I enjoyed a perfectly prepared pork chop served on a bed of saute’d spinach, tomato, mushrooms and garlic. Ahem. I made it in my kitchen. I’d intended to prepare some chops on the grill – but it was raining so hard I just couldn’t make myself head out to cook so I worked out some ideas with a sauté pan on the stove-top.

Pan-seared boneless pork loin chop with sauté of mushrooms, spinach, garlic and tomatoes with sauce of reduced balsamic vinegar.
This is the result:
It was tasty and I’m really glad I made it. Today I wanted to translate this idea to the grill and show you what I did in hopes that it will inspire you to comment and give me suggestions as well as take a shot at translating some of your favorite recipes to preparation on the grill.
Here is a pictorial that explains what steps I took to prepare this lean cut of meat for a very tasty meal.
CB’s EZ Seared Boneless Pork Loin Chops with a pan saute of spinach, mushrooms, garlic and chopped tomatoes.
















