MUSTARD-CRUSTED PORK WITH FARRO AND CARROT SALAD
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Provided by Alison Roman
Categories Mustard Pork Roast Easter Dinner Carrot Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.
- Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.
- Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
- Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
- Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.
- Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
- DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.
GRILLED MOJO PORK CHOPS AND AVOCADO SALAD
These bone-in pork chops are extra juicy thanks to a citrusy Cuban mojo marinade. It's typically made with sour oranges, but a combination of oranges and limes gives a similar sweet-and-sour tang. Avocados are the go-to side dish for Cuban meals, and this version of an avocado salad ties the orange and lime from the mojo into the dressing and adds sweet grilled pineapple!
Provided by Gabriela Rodiles
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the mojo and pork chops: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 2 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and emulsified. Place the pork chops in a gallon-sized resealable plastic bag. Pour the mojo overtop. Refrigerate for at least 2 hours and up to 24 hours.
- For the avocado salad: Preheat an outdoor grill for medium-high heat, or preheat a griddle or grill pan over medium-high heat until very hot, about 10 minutes. Brush the pineapple spears with the vegetable oil. Grill each side until dark char marks appear, 2 to 3 minutes. Transfer to a cutting board to cool, then dice.
- Mix the orange zest, lime zest and juice, vinegar, olive oil, 1 1/2 teaspoons kosher salt and several cracks of freshly ground black pepper in a small bowl. Set aside.
- Using a sharp knife (chef's or paring), slice both ends off the zested orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut between the membranes to release the orange segments, letting them drop onto the cutting board. Dice the segments and squeeze remaining juice out of the core of the orange into the bowl with the dressing. Add the diced orange segments, diced grilled pineapple, avocado and red onion to a medium bowl. Pour in the dressing and mix to combine. Set aside.
- When ready to grill the pork chops, remove them from marinade and pat completely dry with a paper towel. Pour the mojo remaining in the bag into a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the mojo reduces by half and thickens, 8 to 10 minutes.
- Brush the pork chops with 2 tablespoons vegetable oil and season each side with 1/4 teaspoon kosher salt and a few grinds of black pepper. Place the chops on the grill or grill pan the pineapple cooked on (preheat it again if necessary) and grill over medium-high heat until the pork releases from the pan, about 4 minutes. Flip and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone registers 140 degrees F, 3 to 4 minutes. Let the chops rest for 5 minutes to allow the juices to redistribute.
- Spoon one quarter of the mojo reduction onto a dinner plate. Top with a pork chop and then spoon avocado salad over the chop. Repeat with remaining pork chops.
GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE
Make and share this Grilled Pork Chops With Apricot-Mustard Glaze recipe from Food.com.
Provided by ElizabethKnicely
Categories Pork
Time 30m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
- Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
- Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.
MUSTARD-COATED PORK CHOPS AND ONIONS
Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Heat grill to medium; lightly oil grates. Coat onion slices with 2 teaspoons oil. Place on grill. Cover; cook, turning once, until slices are charred in spots, 6 to 8 minutes. Transfer to a piece of foil; return foil with onions to grill. Cover, and continue cooking until tender, 10 to 12 minutes more.
- Transfer onions to a bowl. Toss with vinegar and 2 tablespoons mustard; season with salt and pepper. Cover to keep warm.
- Coat pork with 2 tablespoons mustard; season with salt and pepper. Place on grill. Cover; cook, turning when grill marks are visible, until meat is no longer pink in the middle, 6 to 10 minutes. Brush with remaining tablespoon mustard. Serve with grilled onions.
Nutrition Facts : Calories 399 g, Fat 17 g, Fiber 1 g, Protein 52 g
PAN SEARED PORK CHOPS WITH GLAZED CARROTS
These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
- Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
- Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
- Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
- Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
- Place carrots atop the chops and drizzle with glaze.
MUSTARD & HERB GRILLED PORK CHOPS
Make and share this Mustard & Herb Grilled Pork Chops recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside.
- Trim any excess fat from the pork chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.).
- Preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. Close the grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160f degrees; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving. (When grilling in the closed position it is important that the pork chops all be the same thickness for best results.).
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