Main Dishesbonappetit4.0
Ginger Beer and Mustard Pork Chops
Quick-cooking, thin-cut pork chops can often get dry on the grill, but this ginger beer marinade keeps the lean cut moist and flavorful.
👥 6 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
📝 Preparation Steps
1
Mix together 10 garlic cloves, finely grated, 1 cup Dijon mustard, 1 cup honey, ¾ cup ginger beer, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 Tbsp. freshly ground pepper in a 1-gal. resealable plastic bag or large baking dish. Add 1½ lb. boneless center-cut pork chops (¼"–½" thick; about 10) to marinade and turn to coat. Seal or cover; chill, turning occasionally, at least ⏱️ 1 hour and up to ⏱️ 12 hours.
Dijon mustard1 cup(lightly packed) baby arugula, divided1 cuphoney1 cup. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. freshly ground pepper, plus more1 Tbsp½ lb. boneless center-cut pork chops (¼"–½" thick; about 10)1
2
Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove pork chops from marinade, letting excess drip back into bag or dish; discard marinade. Grill pork chops, turning halfway through, until charred and cooked through, about ⏱️ 4 minutes total. Transfer to a baking sheet and let rest ⏱️ 5 minutes.
Vegetable oil (for grill)(lightly packed) baby arugula, divided1 cup
3
Scatter ½ cup (lightly packed) baby arugula and ½ small shallot, thinly sliced, over a platter. Drizzle with some extra-virgin olive oil and season with flaky sea salt and pepper. Arrange pork chops on top of greens, then scatter remaining ½ cup (lightly packed) baby arugula and remaining ½ small shallot, thinly sliced, over pork chops. Drizzle more olive oil over and season with more sea salt and pepper.
(lightly packed) baby arugula, divided1 cupExtra-virgin olive oil (for drizzling)Flaky sea salt
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