Mustard Grilled Pork Chops With Sweet Pepper Relish
By Andrew Brown
Â¾ cup olive oil
Â¼ cup Dijon mustard
4 center-cut pork chops, about 1-inch thick
4 medium red bell peppers, seeded and finely diced
2 shallots, peeled and chopped
3 Tablespoons sherry vinegar
3 Tablespoons honey
Salt and pepper
Put the oil in a shallow bowl large enough to hold the pork chops. Slowly whisk in the mustard to make a thick emulsion. Place the pork chops in the marinade, cover with plastic wrap and refrigerate for 1 hour.
Combine the diced peppers, shallots, vinegar and honey together and let sit at room temperature about 1 hour. Season to taste with salt and pepper.
Remove chops from marinade and wipe off excess. Sear the pork chops on lightly oiled grill rack for 4 to 6 minutes on each side. Let rest for 5 minutes. Top chops with sweet pepper relish and serve.
Yield: 4 Servings