Ingredients with Measurements:
- 4 bone-in pork chops (about 1 inch thick)
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh parsley leaves, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1/4 cup breadcrumbs
Special equipment needed:
- Grill
- Meat thermometer
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, Dijon mustard, garlic, lemon juice, salt, and black pepper.
3. Brush the mixture over both sides of the pork chops.
4. Grill the pork chops for 5-7 minutes on each side or until the internal temperature reaches 145°F.
5. While the pork chops are grilling, make the persillade by combining parsley, thyme, and breadcrumbs in a small bowl.
6. Once the pork chops are cooked, remove them from the grill and let them rest for 5 minutes.
7. Sprinkle the persillade over the pork chops and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
Grill temperature: medium-high heat
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 6g
Protein: 32g
Sodium: 700mg
Substitutions for ingredients:
- Pork chops can be substituted with boneless pork chops or chicken breasts.
- Dijon mustard can be substituted with whole grain mustard.
- Fresh parsley and thyme can be substituted with dried herbs.
Variations:
- Add a teaspoon of honey to the olive oil mixture for a sweeter flavor.
- Replace the breadcrumbs with almond flour for a gluten-free option.
- Use rosemary instead of thyme for a different flavor profile.
Tips and tricks:
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- Make extra persillade to sprinkle over roasted vegetables or grilled fish.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pork chops in the microwave or oven until heated through.
Presentation ideas:
Serve the pork chops on a platter with a sprinkle of persillade and a lemon wedge.
Garnishes:
Garnish with lemon wedges and fresh parsley leaves.
Pairings:
Serve with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the pork chops are not cooked through, continue grilling until the internal temperature reaches 145°F.
- If the persillade is too dry, add more olive oil.
Food safety advice:
- Always use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Persillade is a French sauce made with parsley and garlic. It is commonly used as a topping for grilled meats and fish.
Flavor profiles:
The pork chops are savory and slightly tangy from the Dijon mustard and lemon juice. The persillade adds a fresh and herbaceous flavor.
Serving suggestions:
Serve the pork chops with a side of roasted vegetables and a glass of red wine.
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