Ingredients with Measurements:
- 4 bone-in pork chops, about 1 inch thick
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
2. Place pork chops in a large resealable plastic bag and pour marinade over them. Seal the bag and massage the marinade into the pork chops. Refrigerate for at least 2 hours, or up to overnight.
3. Preheat grill to medium-high heat.
4. Remove pork chops from marinade and discard remaining marinade.
5. Grill pork chops for 5-7 minutes per side, or until internal temperature reaches 145°F.
6. Let pork chops rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours to overnight
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 per serving: 350
Fat per serving: 22g
Protein per serving: 34g
Carbohydrates per serving: 2g
Fiber per serving: 0g
Sugar per serving: 0g
Sodium per serving: 420mg
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Fresh oregano can be substituted with 1/2 teaspoon of dried thyme or basil.
Variations:
- Add 1/4 teaspoon of cayenne pepper to the marinade for a spicy kick.
- Substitute pork chops with boneless chicken breasts or thighs.
- Use the same marinade for vegetables such as zucchini, eggplant, or bell peppers.
Tips and tricks:
- Make sure to 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 internal temperature.
- For a smoky flavor, add wood chips to the grill.
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 pork chops on a platter with grilled vegetables and a side salad.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a glass of red wine such as Merlot or Cabernet Sauvignon.
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, or bell peppers
- Roasted potatoes or sweet potatoes
- Side salad with mixed greens, tomatoes, and cucumbers
Troubleshooting advice:
- If the pork chops are sticking to the grill, brush them with a little bit of oil before grilling.
- If the pork chops are not cooked through, continue grilling until the internal temperature reaches 145°F.
Food safety advice:
- Always wash your hands and utensils before and after handling raw meat.
- Use a meat thermometer to ensure the pork chops are cooked to the correct internal temperature.
- Discard any leftover marinade that has come into contact with raw meat.
Food history:
Salignon-style pork chops are a popular dish in the South of France, where they are traditionally made with lamb chops. The marinade typically includes olive oil, red wine vinegar, garlic, and herbs such as rosemary and thyme.
Flavor profiles:
Salignon-style pork chops are savory and slightly tangy, with a hint of garlic and herbs.
Serving suggestions:
Serve pork chops with a side of grilled vegetables and a glass of red wine for a delicious and satisfying meal.
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