Decided to try to have a Dijon mustard-themed night. I know, it's just so exciting.
Honey-Dijon Grilled Porkchops.
Pear & Gorgonzola Salad w/ Balsamic Vinaigrette.
Honey-Dijon Grilled Porkchops
- 3 T. Honey
- 2 T. Dijon Mustard*
- 1 ½ t. white wine vinegar
- Couple shakes of salt.
- Several shakes of pepper.
- Splash of Worcestershire
- 2 lbs. Thin-cut boneless pork chops
- Whisk together the honey, Dijon mustard, vinegar, salt, pepper, and Worcestershire.
- Marinate the pork, covered, for 30 minutes.
- Grill the porkchops until done over medium heat (4-5 minutes each side). I wish I could offer more advice on that, but I just handed them over to Michael and he took care of the grilling!
*I would have preferred to use a grainy mustard, but all I had on hand was a smooth dijon. Sometimes you just have to work with what you have!
- ¼ cup Balsamic Vinegar
- 1 T. White Wine Vinegar*
- 1 T. Dijon Mustard
- Salt & Pepper
- ¼ t. Sugar
- 2/3 cup extra virgin olive oil
I threw together a mixed green salad with thin slices of bosc pears and gorgonzola cheese. Pear & Gorgonzola salads are one of my all-time favorites, and I think this is the perfect dressing for them.
*The balsamic vinegar I used is a really thick, sweet aged balsamic- I added a tablespoon of white wine vinegar to make the dressing a little more acidic- I don’t think this would be necessary if I had used a different balsamic. By the way, my balsamic vinegar (and a really delicious flavored olive oil that I absolutely love to use) came from a beautiful, unique little shop in Prescott, Olive U.
- Arrange asparagus in a single-layer on a baking sheet lined with aluminum foil.
- Drizzle with olive oil, sprinkle on some salt & pepper.
- Roast at 400 degrees until tender. Approximately 10-15 minutes, less if the stalks are thin.
Totally delicious dinner. I wish I had leftovers!