Dijon Bone-In Pork Chop With Mustard-Cream Sauce, Grilled Corn, and Applewood Smoked Sea Salt
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Ears of Corn
- 1 Shallot
- 2 Thyme Sprigs
- 2 Parsley Sprigs
- 2 Bone-in Pork Chop
- 2 oz. White Cooking Wine
- 2 oz. Dijon Mustard
- 2 oz. Heavy Cream
- 2 Tbsp. Butter
- 1 tsp. Applewood Smoked
- Sea Salt
Directions
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Remove the husks and stringy corn “silk” from the ears of corn. Thoroughly rinse produce and pat dry. Peel and finely mince shallot. Run your fingers down thyme stems against the direction of growth to remove the leaves. Stem, and coarsely chop parsley leaves. Rinse pork chops and pat dry. Set smoked sea salt aside for garnish.
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Heat an grill or grill pan to medium-high heat and lightly coat with cooking spray. Season pork chops with a pinch of table salt and pepper. Cook pork chops on each side for 7-8 minutes, until browned and a minimum internal temperature of 145 degrees is reached. Remove to a plate to rest.
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Keep grill pan at medium-high heat. Rub ears of corn with 1 tsp. olive oil and lightly season with a pinch of table salt and pepper. Cook corn for 3-4 minutes on each side, rotating as you go to prevent burning. When corn is bright yellow and showing char marks, remove from grill and set aside.
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In a medium pan over medium heat, combine 1 tsp. olive oil and diced shallot. Cook for 1-2 minutes, or until shallot is aromatic and slightly translucent. Add white cooking wine and let cook for 1 minute. Reduce heat to medium-low and stir in Dijon mustard, heavy cream, and thyme to taste. Warm for 2-3 minutes, until sauce is combined and slightly thickened. Season with a pinch of salt and pepper. Reduce heat to low, stirring occasionally, and keep warm until ready to serve.
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Rest a grilled ear of corn on the plate and top with 1 Tbsp. butter and a sprinkle of smoked sea salt. Lay a pork chop next to the corn. Ladle Dijon-cream sauce over the chop. Garnish with parsley and a crack of fresh black pepper.