Honey Mustard Herb Grilled Pork Chop
INGREDIENTS
1 Lb ½-3/4in Thick Boneless Pork Chops or Boneless Skinless Chicken Thighs
2 Tbsp White Balsamic Vinegar
1 Tbsp Olive Oil
1 Tbsp Fresh Rosemary Leaves, Finely Chopped
1 Tbsp Fresh Thyme Leaves, Finely Chopped
1 Tbsp Fresh Parsley, Finely Chopped
1 Tbsp Fresh Basil, Finely Chopped
1 Tbsp Fresh Fennel Fonds, Finely Chopped
1 Tbsp Honey
1 tsp Dijon Mustard
1 tsp Stone Ground Mustard
1 tsp Garlic, Minced
1 tsp Salt
½ tsp Fresh Cracked Pepper
NEXT LEVEL TIP:
I love mustard, and I ALWAYS have at least 3 different kinds, if you don’t have Dijon and ground mustard, just use your favorite, to replace both in the recipe. Don’t have basil on hand? That is ok! just use your favorite pesto! Oh you didn’t make the slaw and don’t have fennel fonds handy? That is ok too!! Just use a 1/4 tsp of fennel seeds and its going to be delicious!
Directions:
In a large bowl whisk together all ingredients, except the meat, until fully incorporated.
Add meat, and toss until fully coated with marinade.
Cover and let marinade for 30 minutes to 2 hours.
Turn the grill on to Medium high heat.
Place meat on grill cook 3-5 minutes and flip, cooking an additional 2-3
Flip meat again but at a 90 degree angle to create the hash marks, cook an additional 3-5 minutes.
Flip and take the meats temperature, you want to cook chicken to an internal temperature of 165 degrees Fahrenheit and pork to an internal temperature of 145 degrees Fahrenheit.
Remove from the grill and let rest 2-3 minute before serving.
NEXT LEVEL TIP:
Don’t eat Pork no worries! These flavors go great with chicken, Fish like salmon, shrimp, halibut, even trout! Don’t eat meat? this would be amazing on a some firm tofu, Portobello mushrooms or Eggplant!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!