Monday, June 7, 2010

Deviled Pork Chops



Did you know that “deviling” a dish is actually a method of cooking? Not only did I try a new pork recipe, but I learned something new along the way! “Deviling” a dish is a method used to spice the meat, usually done with mustard, who knew?!? I had some pork tenderloin in the freezer waiting to be used, so I decided to cut the tenderloin into medallions instead of using regular pork chops for this dish. The overall taste was juicy, tender pork with flavors of Dijon mustard, tarragon and hints of orange juice and brandy.

Deviled Pork Chops

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1/3 cup whole-grain Dijon mustard

2 tablespoons fresh orange juice

2 tablespoons brandy

2 tablespoons Worcestershire sauce

1 tablespoon chopped fresh tarragon

Freshly cracked black pepper

6 (boneless or bone-in) pork chops

In a small bowl, stir together the mustard, orange juice, brandy, Worcestershire sauce, tarragon, and 3/4 teaspoon pepper. Smear the mustard mixture over both sides of each pork chop. Let stand for 20 minutes at room temperature, or over and refrigerate for up to 2 hours. If refrigerated, remove from refrigerator 30 minutes before grilling.

Grill over medium-high heat, turning once, until done to your liking, 4 to 5 minutes per side.

Serve the chops immediately.

Source: Williams-Sonoma Essentials of Grilling

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