Grilled Pork Chops with Apple and Goat Cheese
I’m not sure how this summer is going to roll. Normally, I cook every season other than summer. Summer is when Dan is in charge. He fires the grill and handles many of our dinners, especially on weekends when we’re at the cottage. Scarlett now considers herself the cook and she doesn’t give a damn what season it is. I’m curious if he can take orders from his four year-old at his grill. Ceri wasn’t joking when she mentioned in a recent post that our kids think this is their blog and our kitchens belong to them. For Scarlett, I’m pretty sure that means she owns the grill too.
Last year when this blog was still in its infancy, we didn’t have a lot of grilling posts. So we’re so excited for this summer. We have about three different grill weeks planned and we hope to bring you fresh and easy ideas like this little ditty. It’s very loosely based on a recipe I found at Whole Foods, but I changed the fruit and the cheese. Despite the fact it calls for the chops to sit for 2 to 4 hours, I’ve found myself in a time pinch and only allowed it an hour, and I still enjoyed a great dish.
- 2 cups water
- 1/4 cup Dijon mustard, divided
- 4 thin-cut boneless pork loin chops
- 2 teaspoons extra-virigin olive oil
- 2 granny smith apples, cored and quartered
- 2 tablespoons goat cheese
- salt and freshly ground pepper
In a large, plastic storage bag, combine water, 3 tablespoons mustard, 1 tablespoon salt and pork chops.
Shake well and refrigerate for 2 to 4 hours; drain well and discard brine.
Preheat grill to medium high heat.
Combine remaining 1 tablespoon of mustard and oil in a small bowl and brush over apple quarters and pork chops.
Place on grill, flipping halfway through, until pork is gold brown and cooked through, and apples are charred but still juicy.
Apples will likely only need 4 to 5 minutes. Transfer them to plates and then add pork when it is finished. Garnish with goat cheese and serve.
So, as you can see, Scarlett really loved shaking the pork around in the bag. Luckily, she didn’t see that I put mustard in there. She’s hates the stuff but I think she’ll like it on the meat once it’s cooked.
This is the only shot of the wiping-mustard-on-apples I was allowed. (Notice the tense look in her face.) She did not want to touch the mustard. She told me it was gross. She then delegated the task to me and carried on her with coloring. Yet she couldn’t completely tear herself from the process. She’d occassionally raise an eyebrow in my direction at the grill and ask, “How’s it going over there? You O.K?” She assumes I can’t manage with out her.
As I suspected, Scarlett ate the pork. Her dad’s enthusiasm for the dish (he loved the sweetness of the apples and couldn’t believe there was no cinnamon on them) encouraged her to try it. She finished her pieces and happily ate the apple too. Obviously, I’d left some apples plain for her.
And, while we’ve gratefully reached grilling season, we have yet to hit the delicious, sweetness of corn season. And, according to my husband, that was the only thing missing from this meal. I couldn’t agree more.
Originally posted June 7, 2011
You might also like
I’ve been thinking about this recipe forever. And on Easter weekend I finally made it to top off the nice family dinner we had. Dessert is always highly motivating to
It never fails: Just as I begin to see the light at the end of the school year–and the dog days of summer ahead–lunches seem to get more redundant. I am