The Lake News Online
  • Recipe of the week: Apple mustard pork chops

  • Serves 4
    • email print
  • Serves 4
    4 (5 to 6 oz.) bone-in pork shoulder or loin chops (about 1/2 inch thick)
    1/2 cup unsweetened apple juice
    2 Tbsp. coarse Dijon mustard
    2 Tbsp. olive oil
    2 garlic cloves, finely minced
    1 large shallot, finely minced
    1 tsp. finely minced fresh thyme
    1/4 tsp. freshly ground black pepper
    1/8 tsp. kosher salt
    1. Trim the pork chops of excess fat.
    2. In a large bowl or gallon-size plastic zippered bag, add the marinade ingredients. Add the pork chops and turn to coat. Let the pork chops marinate for 6 to 8 hours or overnight in the refrigerator.
    3. Remove the pork chops from the marinade, and add the excess marinade to a small saucepan. Set the marinade aside.
    4. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium heat.
    5. Add the pork chops to the grill, and sear on each side for about 3 minutes. Then cover the grill and cook for about 15 minutes until the chops register 145 degrees on an instant-read thermometer. Remove the chops from the grill and let them rest for a few minutes (to retain the juices) before serving.
    6. Heat the excess marinade on medium-high heat for 2 minutes. Serve the heated marinade over the pork chops.
    Nutrition Information: 230 calories, 13 g fat, 7 g carbohydrate, 285 mg sodium, 21 g protein
Terms of Service

    Events Calendar