A Mess of Pork Chops With Dijon Dressing
Published September 1, 2009
Tony Cenicola/The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
20 pork chops, ½ inch thick
Salt
freshly ground black pepper
1 teaspoon ground allspice
1 bunch fresh thyme
1 tablespoon grapeseed oil, plus oil for grill
⅓ cup thinly sliced shallots
2 tablespoons Dijon mustard
2 tablespoons soy sauce
Juice of 1 lemon
½ cup dry white wine
Nutritional analysis per serving (8 servings)
4 grams carbs; 184 milligrams cholesterol; 664 calories; 20 grams monosaturated fat; 6 grams polyunsaturated fat; 13 grams saturated fat; 43 grams fat; 1 gram fiber; 794 milligrams sodium; 59 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
- Step 2
Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
- Step 3
Grill chops — with thyme sprigs still stuck to them — just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.
Private Notes
Comments
I did a big batch of these for company. I would recommend fresh thyme rather than dried, it just brought it all together. I used my grill pan on top of my stove, and the chops were great. use care not to over cook. I basted with the marinate and then cause I had a guest that has trouble swallowing, I made a mushroom cream sauce with some white wine and thyme. He said this was the best pork he ever had. It wasn't dried out and he could taste all the flavours.
20 pork chops?? Really??
I made this dish for four chops, it is absolutly delicious and easy. But the sauce is barely enough for 4 chops. Needs to be increased about tenfold for 20 chops.
This is a go-to Sunday night recipe for us. I just make the sauce and them put a small pork loin in the oven. I make extra sauce so we can pour over mashed potatoes as well!
I made this with pork cutlets on an indoor grill pan, and doubled the Dijon mustard sauce. Roasted up a diced sweet potato, leeks, and a red onion; tossed the roasted veggies with arugula and the extra sauce and served it on the sliced cutlets. Hubby loved it!
I used thick pork chops in the air fryer for 16 minutes at 400F. Replaced the white wine for a tablespoon of wine vinegar and it was delicious!!!