Categories: Meals
Ingredients
- 2 tbsp. light brown sugar
- 1 tbsp. sweet paprika
- 2 tsp. mustard powder
- 4 bone-in pork chops
- Kosher salt and black pepper
- 2 tsp. honey mustard, plus more for serving
- 2 tbsp. fresh lemon juice
- 3 tbsp. olive oil, plus more for the grill
- 1 lb. carrots, grated on the large holes of a box grater
- 1 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup salted roasted sunflower seeds
Directions
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Preheat a grill to medium. Combine the brown sugar, paprika and mustard powder in a small bowl. Season the pork chops with salt and pepper and rub all over with the spice mixture; set aside.
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Whisk the honey mustard, lemon juice, 1/2 tsp salt and black pepper in a large bowl; whisk in the olive oil. Add the carrots, parsley, chives, and sunflower seeds and toss well. Refrigerate the carrot salad while you cook the pork chops.
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Lightly oil the grill grates. Grill the pork chops, covered, until marked, about 4 minutes per side. Uncover and cook until cooked through, about 1 more minute. Serve with the carrot salad and honey mustard.