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Nicely spicy mustard marinade gives this grilled pork chop a great flavor. Paired with the peppery arugula, citrus, and nutty flavor in the salad dressing this makes a great quick meal and is even better if you double up and share with a friend. If you do want this for two, no need to double all the ingredients just the chops, lettuce, and oranges, the marinade and dressing already can be stretched to two dishes.
Whisk together mustard, olive oil, basil, ground pepper, and cayenne. Place mustard mixture and chops in Ziploc bag and marinade the chops for up to 4 hours.
Brush the grill rack lightly with oil. Sear chops over high heat, for about 8 minutes. Turn and cook the other side for another another 8 minutes or until the internal temperature reaches 137 degrees. Remove from heat and tent under aluminum foil chops for 10-15 minutes.
While the meat is resting in a small mixing bowl whisk together the salad dressing ingredients, oil, vinegar, salt and pepper. In a larger mixing bowl add the lettuce and the orange slices. A little at a time add the dressing and toss with tongs or your hand until the salad is lightly coated. stop when everything has a shiny sheen to it and not dripping with the vinaigrette. You will not use all the dressing.
After the meat has rested, plate the salad and the chops and serve.
Ingredients
Directions
Whisk together mustard, olive oil, basil, ground pepper, and cayenne. Place mustard mixture and chops in Ziploc bag and marinade the chops for up to 4 hours.
Brush the grill rack lightly with oil. Sear chops over high heat, for about 8 minutes. Turn and cook the other side for another another 8 minutes or until the internal temperature reaches 137 degrees. Remove from heat and tent under aluminum foil chops for 10-15 minutes.
While the meat is resting in a small mixing bowl whisk together the salad dressing ingredients, oil, vinegar, salt and pepper. In a larger mixing bowl add the lettuce and the orange slices. A little at a time add the dressing and toss with tongs or your hand until the salad is lightly coated. stop when everything has a shiny sheen to it and not dripping with the vinaigrette. You will not use all the dressing.
After the meat has rested, plate the salad and the chops and serve.