Mustard Grilled Pork Chops with Basil-Apricot Relish

Main dish | March 24, 2015 | By

Mustard Grilled Pork Chops with Basil-Apricot Relish
Serves 4
  1. 4 pork chops (or 2 tenderloins, etc.)
  2. sea salt and fresh ground pepper, to taste
  3. 1/2 cup of good mustard
  4. 3/4 lb. fresh apricots (about 6), stone removed and fruit diced
  5. 1 shallot or 1/4 sweet onion, diced small
  6. 1/4 cup basil, shredded fine
  7. 3 Tbsp. raspberry vinegar (or other light, mild vinegar)
  8. 1/4 cup olive oil (use a good one)
  9. 1 tsp. ground cardamom (optional, if you have it on hand put it in there)
  10. asparagus (6-10 stalks)
  11. mushrooms (4-6 heads)
  1. Sprinkle both sides of pork chops with salt and pepper, then slather all over with mustard. Preheat outdoor grill.
  2. Meanwhile, add rest of ingredients to a medium bowl (apricots through cardamom). Stir to combine and add salt and pepper to taste.
  3. Grill chops over medium-high heat for about 5-6 minutes on each side, flipping when good grill marks appear and meat releases easily from the grate. If you have nice fatty cuts, be sure to keep an eye on them for flare-ups. Baste with any extra mustard from the plate as you flip.
  4. Places Asparagus and Mushroom heads onto the grill and cook until tender, then plate and chop them together to serve on the side.
  5. Plate chops and top with relish.
Hearth and Honey


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