Deviled Pork Chops with Arugula & Mandarins

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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.

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Yields1 Serving
Prep Time4 hrsCook Time15 minsTotal Time4 hrs 15 mins
Marinade
 1 pork chops
 4 tbsp Dijon mustard
 2 tbsp olive oil
 1 tbsp dried basil
 ¼ tsp fresh ground pepper
  tsp cayenne pepper
Salad
 3 walnut oil or olive oil
 1 rice wine vinegar
 salt & pepper to taste
 1 cup Arugula lettuce
 1 Mandarin OrangesPeeled and sections separated
1

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.

2

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.

3

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.

4

After the meat has rested, plate the salad and the chops and serve.

Ingredients

Marinade
 1 pork chops
 4 tbsp Dijon mustard
 2 tbsp olive oil
 1 tbsp dried basil
 ¼ tsp fresh ground pepper
  tsp cayenne pepper
Salad
 3 walnut oil or olive oil
 1 rice wine vinegar
 salt & pepper to taste
 1 cup Arugula lettuce
 1 Mandarin OrangesPeeled and sections separated

Directions

1

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.

2

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.

3

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.

4

After the meat has rested, plate the salad and the chops and serve.

Deviled Pork Chops with Arugula & Mandarins