Sage Honey Mustard Pork Chops
Fresh sage, local honey, and smoked mustard are a perfect combination in these mouthwatering grilled pork chops. Sage adds a robust and earthy flavor, while the honey brings a touch of sweetness, and the mustard provides a tangy kick that will leave your taste buds wanting more.
Ingredients:
- 2 pork chops
- 2-3 cups fresh vegetables of choice (made with French breakfast radishes and mean greens mustard mix below)
- 2-3 stalks green garlic or 1-2 leeks, sliced
- 2-4 sprigs of sage
- 2 T smoked or sweet mustard
- 1-2 T honey
- 2 T apple cider vinegar
- 2 T olive oil
- Pepper to taste
Mix mustard, apple cider vinegar, olive oil, and honey. Add chopped sage and sliced green garlic or leeks to the mixture.
Place pork chops in a container, add pepper to taste, and cover with the marinade mixture for 10 minutes up to a few hours.
Preheat your cast iron skillet on the grill at medium-high. Alternatively, preheat a cast iron skillet on the stovetop at medium-high and preheat your broiler with the rack in the top position.
Heat olive oil in the cast iron skillet and then add pork chops. Set marinade mixture aside. Cook 4 minutes on the first side, then flip. Add the marinade mixture and cook an additional 4-5 minutes on the second side. Baste pork chops with marinade as it cooks.
If cooking on the grill, move the chops out of the skillet to over the open flame. Cook an additional 4-5 minutes per side. Add French breakfast radishes or other crunchy vegetables to the cast iron skillet and sauté. Add greens to the skillet for the last 1-3 minutes.
If cooking with the stovetop and broiler, flip pork chops, then add French breakfast radishes to the cast iron skillet and begin to sauté. Reduce to medium heat for 4-5 minutes, then move skillet to the broiler on the top rack for about 1-3 minutes. If adding mustard greens, add these to the skillet after removing from the broiler and cook a few minutes more.
Alternatively, you can cook the pork chops in the oven, on a George Foreman grill, or on an open flame, cooking the veggies and leftover marinade together in a skillet. Adjust accordingly.
Be sure to cook pork chops to an internal temperature of at least 145°. Let sit a few minutes after cooking.
-Robert
