Pork chops like you’ve never tasted — green garlic and whole grain mustard add a burst of flavor to a classic pork chop dish.
.Ingredients:
Green Garlic Honey Mustard Grilled Pork Chop
4 (8 oz) Chairman’s Reserve® Pork chops
6 tablespoons whole grain mustard
¾ cup chopped green garlic
1 ½ teaspoons kosher salt
¾ teaspoon fresh ground black pepper
¾ teaspoon paprika
2 teaspoons brown sugar
1 tablespoon fresh thyme leaves
Spring Vegetables
6 oz English peas
4 oz carrot
4 oz asparagus
1 tablespoon olive oil
4 to 6 baby onions
2 teaspoons kosher salt
¾ teaspoon fresh ground black pepper
1 ½ teaspoons lemon juice
1 ½ teaspoons fresh mint, chopped
Freekeh Pilaf
2 teaspoons olive oil
2 oz yellow onion, small diced
1 oz carrot, small diced
1 oz celery, small diced
1 teaspoon garlic, minced
1 cup freekeh
3 cups chicken stock
3 sprigs thyme
1 sprig oregano
1 tablespoon parsley, minced
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
Directions:
Green Garlic Honey Mustard Grilled Pork Chop
- Set a grill on high heat, and preheat an oven to 350°F. Pat the pork chops dry.
- In a large bowl mix the seasonings together to make a mustard, green garlic coating.
- Coat each of the chops with the mixture and check grill temperature.
- Grill each chop 4 to 5 minutes per side. Transfer to an oven to finish cooking. When chops reach an internal temperature of 140°F (approximately 15 minutes) pull from the oven and let rest for 10 minutes before serving.
Spring Vegetables
- Bring 2 quarts of salted water to a boil for blanching.
- While water comes to a boil, shuck the peas. Peel and halve the carrots lengthwise, then, cut into thin slices on the bias. Slice the asparagus stalks on thin bias.
- Blanch the peas for 2 to 3 minutes. Then remove and set aside to cool. Follow with the carrots, blanch for approximately 1 minute and cool with the peas.
- Heat the olive oil over medium-high heat and sweat the onions for approximately 2 minutes. Add asparagus slices and saute for an additional 2 to 3 minutes.
- Add the peas and carrots and saute till they are warmed through. Add the salt, pepper, lemon and mint (or sorrel, optional).
Freekeh Pilaf
- Heat olive oil over medium-high heat and sweat the onion, carrot and celery for approximately 3 minutes. Add the garlic and sweat for an additional 1 minute.
- Add the freekeh and mix thoroughly. Add the stock, thyme and oregano and bring to a boil.
- Place a lid on the pot and reduce to a simmer. Cook 10 to 12 minutes. Strain excessive liquid.
- Mix in the parsley, salt and pepper.
