Mustard Grilled Pork Chops with Ginger Turmeric Dressing

Mustard Grilled Pork Chops with Ginger Turmeric Dressing
By Chef Phillip Schaaf
This is a bright and refreshing recipe to throw on the grill any day of the week. Center cut pork chops are marinated with grainy mustard, lemon and honey, and then dressed with a bright and earthy ginger turmeric dressing and decorated with chopped cilantro leaves. It may sound a bit complicated but this is a fairly minimalist recipe with just a few ingredients and very little active prep time.

Quality center cut pork chops are the key to this recipe’s success. We want a chop with a good fat cap and extensive marbling. The fat will help balance out the bright acidic flavors of the marinade and dressing. Grilling the chops adds that bitter char into the flavor profile of this dish and elevates it to the next level.

We’re going to start with the marinade. You’ll need:
•1 shallot, minced
•4 cloves of garlic, minced
•2 Tbsp whole grain Mustard
•1 Tbsp honey
•Juice and zest of one lemon
•2 Tbsp fresh chopped parsley
•½ C grapeseed or canola oil

Add everything but the oil to a mixing bowl and whisk to combine. Add the oil gradually, continually whisking until the marinade is emulsified. Now combine the marinade with 4 to 6 half pound center cut pork chops and refrigerate for at least 2 hours and up to overnight.

While the pork chops are resting in the marinade, it is time to blend up the dressing.
In a blender combine the following:

•Juice and zest of one lemon
•1 Tbsp honey or agave nectar
•1 Tbsp rice or cane vinegar
•1 ½ inches fresh ginger, peeled and chopped
•2 inches fresh turmeric, peeled and chopped

Start blending and then gradually add a quarter cup of olive oil. Once the oil is emulsified and the dressing is finished, reserve in a bowl or a jar and refrigerate until needed.

Ready the grill for direct heat cooking. Once the grill has had time to preheat, place the pork chops directly over the flames. After four minutes, give the chops a quarter turn. Flip the chops after four more minutes and then repeat this same process for the other side. The pork is done when it registers 135 internally. There will be some carryover cooking after they are removed from the grill.
Dress the finished chops in the ginger-turmeric sauce and shower them with fresh chopped cilantro leaves. This dish will pair well with a simple quinoa or couscous salad and some grilled veggies or wilted greens.