Ingredients
2 cups water
1/4 cup Dijon mustard, divided
Salt and freshly ground black pepper
4 (2 1/4-ounce each) thin-cut boneless pork loin chops
2 teaspoons extra-virgin olive oil
2 ripe but firm Bartlett pears, cored and quartered
2 tablespoons blue cheese crumbles
1/4 cup Dijon mustard, divided
Salt and freshly ground black pepper
4 (2 1/4-ounce each) thin-cut boneless pork loin chops
2 teaspoons extra-virgin olive oil
2 ripe but firm Bartlett pears, cored and quartered
2 tablespoons blue cheese crumbles
Method
In a one-gallon storage bag, combine water, 3 tablespoons mustard, 1 tablespoon salt and pork chops. Shake well and refrigerate for 2 to 4 hours; drain well, discarding brine. Preheat grill or grill pan to medium high heat. Combine remaining 1 tablespoon mustard and oil in a small bowl and brush all over pears and pork chops. Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4 to 5 minutes. Transfer to plates, garnish with blue cheese and serve.
Nutrition
Per serving (about 11oz/308g-wt.): 430 calories (190 from fat), 21g total fat, 8g saturated fat, 95mg cholesterol, sodium is difficult to determine due to brining, 30g total carbohydrate (6g dietary fiber, 17g sugar), 30g protein
xoxo
Mel
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