Grilled Pork Chops Provencal

Lets just get right to it, shall we? Here are the players:

Garlic, fresh, always...

Herbes de Provence and Rosemary {yes, fresh would have been much better}


Key ingredient....

dijon mustarde

You'll also need a bit of olive oil, black pepper too. And don't forget the chops...


Start by mincing fresh garlic. I have a press that I use prolly a little too often. :)


As I began to mix things up here, I  noticed we needed a bit of oil.

mustard compote

The finished product looks like this....

mustarde paste

Then we spread it on the chops, one side only. {Side note: if you are making a pork roast, you can easily spread this all over the exterior of the roast. It makes an incredible crust for the dish.}

marinaded chops

marinading chops

Coat the first side with olive oil and toss on a hot grill....

chops on the grill

The worst thing you can do right now is over cook the chops. I know I know. Most folks are so worried about getting sick. I will tell you this: until I married a chef, I had no idea that pork chops could be tender, juicy and PINK. That's right: PINK. I will say this as well: Not once, not once have I gotten sick in over 15 -16 years of eating pink pork. (or chicken for that matter.) So there.

Now these chops were boneless and extremely thin. So I cooked my side dishes ahead of time. Once everything else was ready, I threw the chops on the grill. It took only a matter of minutes to grill them.


chops cooked

chops final


They were fantastic with a side of rice (not pictured) and a wonderful garden salad with my freshly picked, garden tomatoes!

Look at my crew...

jonas salad


And the real test came when Jonas took a bite. I grilled two chops without the mustard coating. Well, I got stuck with those because both Oliver and Jonas loved the Provencal Chops. My heart delighted when I heard him (Jonas) say, "Mmmm! These are good!" And he asked for more. And more. And more.

That's when I realized he was definitely a growing boy. :)

So the recipe... lets see, because as you know, I just whip this stuff up most of the time....

Grilled Pork Chops Provencal

I N G R E D I E N T S 
  • 2-3 cloves of fresh garlic, minced
  • 2-3 T of whole grain dijon mustard
  • 2t Herbes de Provence
  • 2t fresh or dried rosemary
  • 1T olive oil
  • black pepper to taste, freshly ground
  • 1 lb pork chops

M E T H O D 
  • Generously coat one side of each chop until all the mixture is used up
  • Heat up a grill or grill pan
  • Coat one side of the chops in olive oil and grill
  • Flip chops over, being careful not to over cook
  • Cook chops to a medium or medium-well state. Trust me, you'll love it. If your chops are fresh and from a reputable grocer/butcher, you will be fine
Y E I L D 
  • Serves 2 people
Serve with oven-roasted potatoes, mashed potatoes or rice pilaf. A side of veggie of your choice is a nice intermission for the starch and protein.

Bon App├ętit!