I love pork chops and I especially love them grilled ... pasture-raised pork is the BEST ever and well worth the money spent!
This recipe is to-die-for yummy and is our "go to" for pork chops! I served ours over a bed of fresh beet greens, wilted on the grill and grilled roasted potatoes and asparagus.
For the Pork
Sear chops over high heat on grill, 1-2 minutes; lower heat to medium, turn chops and cook an additional 3-4 minutes, with lid closed or internal temp is 145 degrees. Allow chops to rest 5-10 minutes before serving (loosely covered with foil).
For the Sauce
In a small bowl, whisk together the chicken stock, sour cream, and stone-ground mustard until smooth. Stir in parsley or dill and transfer the sauce to a small saucepan over low heat. Whisk the sauce until combined and thickened, about 3 minutes.
Ingredients
2 center-cut pork chops
Rub liberally with your favorite barbecue rub
Wrap in plastic wrap and refrigerate 1-2 hours
Wrap in plastic wrap and refrigerate 1-2 hours
Mustard/Sour Cream Sauce
1/8 cup chicken stock
1/8 cup sour cream
2 tbsp stone-ground mustard
1/4 teaspoon cornstarch
1-2 teaspoons parsley, finely chopped or dill weed
1/8 cup sour cream
2 tbsp stone-ground mustard
1/4 teaspoon cornstarch
1-2 teaspoons parsley, finely chopped or dill weed
Pinch sugar
Salt and pepper to taste
Salt and pepper to taste
For the Pork
Sear chops over high heat on grill, 1-2 minutes; lower heat to medium, turn chops and cook an additional 3-4 minutes, with lid closed or internal temp is 145 degrees. Allow chops to rest 5-10 minutes before serving (loosely covered with foil).
In a small bowl, whisk together the chicken stock, sour cream, and stone-ground mustard until smooth. Stir in parsley or dill and transfer the sauce to a small saucepan over low heat. Whisk the sauce until combined and thickened, about 3 minutes.
Serve pork chops with mustard and sour cream sauce lightly ladled over top.
Enjoy,
Mary
Mary
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