- Prep time 20 minutes
- Total time 1 hour & 50 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Pork Chops:
Creamy Dijon Sauce:
Method
Pork Chops In airtight container, add mustard, maple syrup, olive oil, rosemary and thyme. Season with salt and pepper; mix. Add pork chops; toss to coat well. Cover container and refrigerate for at least 1 hour.
Creamy Dijon Sauce Meanwhile, in small skillet or saucepan, melt butter over medium-high heat. Add garlic; cook for 1 minute. Whisk in flour for 1 minute. Deglaze pan with wine; cook, scraping up brown bits from bottom of pan with wooden spoon, until liquid has almost completely evaporated, 3 to 5 minutes. Stir in broth, cream and mustard. Reduce heat to medium; simmer, whisking often, until sauce is slightly thickened, 5 to 7 minutes. Remove from heat; stir in Parmesan. Season with salt and pepper; stir until cheese is completely melted. Cover and set aside.
Preheat barbecue to medium-high heat (about 375°F); grease grill. Remove pork chops from marinade and transfer to grill. Cook, turning halfway through grilling time, until pork reaches internal temperature of 145°F, 8 to 10 minutes. Transfer pork to wire rack; tent loosely with foil for 3 to 5 minutes. Meanwhile, gently reheat reserved Creamy Dijon Sauce, if necessary. Sprinkle with chopped fresh rosemary and chopped fresh thyme, if desired. Serve with Creamy Dijon Sauce and Pan-Fried Mushrooms (recipe, this page), and pan-fried baby potatoes, if desired.
Nutritional facts Per serving: about
- Calories 425
- Total fat 19 g
- Saturated fat 7 g
- Cholesterol 185 mg
- Sodium 585 mg
- Total carbohydrate 5 g
- Fibre 0 g
- Sugars 2 g
- Protein 59 g
- Iron 2.4 mg
