Grilled Pork Chop with Dijon Cream with grilled corn and applewood-smoked sea salt

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Ears of Corn
  • 1 Shallot
  • 3 Thyme Sprigs
  • 1/4 oz. Parsley
  • 2 Bone-in Pork Chops
  • 1/2 tsp. Applewood Smoked Sea Salt
  • 1 fl. oz. White Cooking Wine
  • 1/2 oz. Dijon Mustard
  • 4 fl. oz. Light Cream
  • ⅓ oz. Butter

Directions

  1. Prepare the Ingredients

  2. Shuck corn and rinse. Peel and finely mince shallot. Stem thyme. Stem parsley. Pat pork chops dry.

  3. Heat an outdoor grill or grill pan to medium-high heat and lightly coat with cooking spray. Season pork chops on both sides with half the smoked sea salt (reserve remaining for corn) and a pinch of pepper. Add pork chops to hot grill and cook until browned and chops reach a minimum internal temperature of 145 degrees, 7-8 minutes. Remove to a plate and rest at least 5 minutes.

  4. Keep grill pan at medium-high heat and spray again with cooking spray. Place corn on grill and rotate occasionally until corn is bright yellow and showing char marks, 3-4 minutes per side. Remove from grill and set aside.

  5. Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and shallots (to taste) to hot pan and cook until aromatic and slightly translucent, 1-2 minutes. Add white cooking wine and cook 1 minute. Reduce heat to medium-low and whisk in Dijon mustard (start with half, taste, and add more as desired), half the cream, and thyme. Cook until sauce is combined and slightly thickened, 1-2 minutes. Season with a pinch of pepper. Set aside and keep warm.

  6. Top corn with butter and a sprinkle of remaining smoked sea salt.

  7. Place corn on a plate. Lay a pork chop next to corn and ladle Dijon-cream sauce over pork. Garnish with parsley leaves and a pinch of pepper.

Email to a friend | Print this recipe | Back