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Prep Time:
15
Serves:
4
Grill time:
45

Maple Mustard Pork Chops

With Crazy Good Potatoes

Posted on May 22, 2014
Maple Mustard Pork Chops
Serves 4
Prep Time: 15
Grill time: 45

Ingredients:

    Crazy Good Potatoes
    • 4 yukon gold potatoes sliced in half lengthwise
    • salt to taste
    • 8 tbsp. butter, melted
    • 2 tsp. dried dill
    • 2 tsp. chives
    • 2½ tsp. parmesan cheese
    Maple Mustard Pork Chops
    • 4 pork chops
    • 2 tbsp. orgasmic onion seasoning
    • 1 tbsp. butter
    • 1 shallot, sliced thin, not chopped
    • 1 small clove of garlic, minced
    • ½ cup of vegetable broth
    • ¼ cup of maple syrup
    • 2 tbsp. dijon mustard
Recently I had some plain and boring old pork chops pulled out for dinner. I wasn't feeling overly inspired and I was fully prepared to go and buy something like McDonald's instead. (I can hear you gasping from here!) But I opened the fridge and rummaged around until inspiration literally fell onto my foot. My fridge door, like yours, is full of sauces and dressings and crammed way too tight. Well the mustard and maple syrup just happened to be knocked as I opened the door and they landed on my foot. So as I hopped around, tears staining my face from pain, I was inspired. Maple Mustard Pork Chops, add some shallot and a little bit of broth to give it some substance, and serve it with Crazy Good Potatoes; we have a meal!

Grill over direct heat at 400°F
Grill over direct heat at 400°F
Grill over direct heat at 400°F
Serve with a generous helping of sauce and veggies
Grill over direct heat at 400°F
Look at the delicious potatoness!

Maple Mustard Pork Chops

Serves: 4       Total Time: 55

Ingredients

Crazy Good Potatoes
  • 4 yukon gold potatoes sliced in half lengthwise
  • salt to taste
  • 8 tbsp. butter, melted
  • 2 tsp. dried dill
  • 2 tsp. chives
  • 2½ tsp. parmesan cheese
Maple Mustard Pork Chops
  • 4 pork chops
  • 2 tbsp. orgasmic onion seasoning
  • 1 tbsp. butter
  • 1 shallot, sliced thin, not chopped
  • 1 small clove of garlic, minced
  • ½ cup of vegetable broth
  • ¼ cup of maple syrup
  • 2 tbsp. dijon mustard

Directions

Step 1
Preheat your grill to about 400°F.
Step 2
Start with the potatoes. Cut them in half lengthwise, then using a sharp knife, slice into the potato in two vertical lines and three to four horizontal lines, being careful not to cut all the way through the skin.
Step 3
Salt the tops of the potatoes to taste, then place them, skin side down, on the warming rack of the grill for about 30 minutes.
Step 4
Heat the butter in a frying pan and add the shallot, cooking until it is soft. Add the garlic, and cook an additional minute. Add the maple syrup, dijon mustard, and chicken broth, whisking until they are all completely combined.
Step 5
Allow the mixture to simmer until thickened. You can grill the pork chops while the sauce is thickening. Just remember to stir it one in a while.
Step 6
Season the pork chops on both sides with the orgasmic onion seasoning.
Step 7
Before putting the pork onto the grill, brush the tops of the potatoes with the melted butter, then top with the parmesan, dill, and chives, put them onto the main grilling area to finish cooking.
Step 8
Place the pork over direct heat, grilling for about 3 to 5 minutes per side, or until cooked through and an instant read thermometer says 160°F.
Step 9
Remove everything from the grill, and serve the pork topped with a generous helping of the maple sauce, and don’t forget a veggie. Though you could do a salad and use the maple sauce as a dressing too. Just sayin’.

So yeah, that was one way to break out of the pork chop rut. The sauce is fun and different, you can definitely use it on chicken too. What have you done to break out of the weeknight rut? How did it go and what did you make? Leave a comment below and tell us what you did.

Happy Grilling!

Comments

# Steve Mate
July-28-14 7:58 PM
Could use clarification on step 6... Well I just found it confusing because it sounds like you are supposed to start grilling the chops. Rereading it, I can make it out...
# Andrea Alden
July-29-14 7:44 AM
Re-reading this, I agree that it is confusing. And have rewritten the steps to be a little more, understandable.
Basically I wanted the sauce to be simmered while you were cooking the chops on the grill so that it would thicken up for when the chops were ready.

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