This French take on pork chops starts on the grill and finishes in the oven. The Pommery Mustard sauce is a rich creamy sauce that is both sweet and spicy and brings the grilled pork chops to life. Before you start on this recipe, make your Pommery Mustard (for the less inclined, you can buy this, but why).
Ingredients
- 6 Pork chops
- 1 TBL Worcestershire sauce
- 1 TBL Olive oil – divided
- 1 tsp Garlic – minced
- 0.5 tsp Kosher salt
- 0.25 tsp Ground pepper
- 12 Carrots – washed
- 1 Recipe of Pommery Mustard Sauce
- 1 Recipe of Rice Pilaf
- Parsely – finely chopped for garnish
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Mix garlic with Olive oil and brush both sides of the pork chops, at the same time, generously salt and pepper both sides and let rest.
- Make Pommery Sauce.
- Start Rice Pilaf.
- Fire up your grill and preheat oven to 350 F.
- If carrots are large, cut in half lengthwise. Use Olive oil to coat the carrots and then season with salt and pepper. You can also sprinkle Herb de Provence or Italian herbs on them.
- Place pork chops on grill presentation side down and at a 45 degree angle with the grates.
- Add carrots to grill and cook ~5 mins per side.
- Cook the pork chops ~4mins on both sides and transfer to the oven
- Back until the internal temperature of the pork chops is 155 F.
- Slide carrots to cooler part of grill and let them continue to cook while the pork chops are in the oven ~14 more mins until tender to the fork.
- Plating:
- Put two carrots along the side of each plate and add a scoop of rice.
- Lean pork chop against the carrots and pilaf.
- Place the Pommery Mustard Sauce around the base of the pork chop.
- Lightly garnish with finely chopped parsely
