Recipes
A Mess of Pork Chops with Dijon Dressing
This dish incorporates staple flavors of southern French cooking: allspice, thyme and Dijon mustard.
Yield: 8
Cook Time: 30 minutes plus overnight marinating
Ingredients
- 20 pork chops, 1/2 inch thick
- Salt and freshly ground black pepper
- 1 teaspoon ground allspice
- 1 bunch fresh thyme
- 1 tablespoon grapeseed oil, plus oil for grill
- 1/3 cup thinly sliced shallots
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- Juice of 1 lemon
- 1/2 cup dry white wine
Directions
Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
Grill chops—with thyme sprigs still stuck to them—just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.
Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
Grill chops—with thyme sprigs still stuck to them—just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.
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