A Mess of Pork Chops With Dijon Dressing
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 20pork chops, ½ inch thick
- Salt
- freshly ground black pepper
- 1teaspoon ground allspice
- 1bunch fresh thyme
- 1tablespoon grapeseed oil, plus oil for grill
- ⅓cup thinly sliced shallots
- 2tablespoons Dijon mustard
- 2tablespoons soy sauce
- Juice of 1 lemon
- ½cup dry white wine
Nutritional analysis per serving (8 servings)
664 calories; 43 grams fat; 13 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 59 grams protein; 794 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I did a big batch of these for company. I would recommend fresh thyme rather than dried, it just brought it all together. I used my grill pan on top of my stove, and the chops were great. use care not to over cook. I basted with the marinate and then cause I had a guest that has trouble swallowing, I made a mushroom cream sauce with some white wine and thyme. He said this was the best pork he ever had. It wasn't dried out and he could taste all the flavours.
20 pork chops?? Really??
I cooked a package of 10 thin pork chops, which are very reasonable priced here in the Midwest. I used dry thyme from my daughter's garden and cooked them all at the same time, on a tabletop grill at highest setting, for 1 min on one side, and 2 min on the other side. They were very tender. The sauce was excellent. I served them with mashed potatoes and salad. We all liked it. Excellent weekday meal!. Thank you for teaching me how to cook this cut of pork.
Not a fan of this one, but in general don’t care for the thin pork chops. Chops were tough and flavors were too strong and overwhelming.
Outstanding! I doubled the sauce and added creme fraiche to balance the lemon. The soy sauce was subtle but made it taste like a reatraunt meal. I served it with the porkchops and coarse polenta. The leftover sauce made an excellent pasta with sausage coins, sage and mushrooms.
Tasty but had to tell balance out the lemon, juice from 1 was way too much.