Grilled Mustard Pork Chops with Carrot Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 39 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 102 milligrams
- Sodium
- 599 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 5 grams
- Protein
- 41 grams
- Sugar
- 13 grams
- Total: 30 min
- Active: 30 min
Ingredients
2 tablespoons packed light brown sugar
1 tablespoon sweet paprika
2 teaspoons mustard powder
4 1-inch-thick bone-in pork rib chops (10 to 12 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons honey mustard, plus more for serving
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil, plus more for the grill
1 pound carrots, grated on the large holes of a box grater (about 4 cups)
1 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup salted roasted sunflower seeds
Directions
- Preheat a grill to medium. Combine the brown sugar, paprika and mustard powder in a small bowl. Season the pork chops with salt and pepper and rub all over with the spice mixture; set aside.
- Whisk the honey mustard, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; whisk in the olive oil. Add the carrots, parsley, chives and sunflower seeds and toss well. Refrigerate the carrot salad while you cook the pork chops.
- Lightly oil the grill grates. Grill the pork chops, covered, until marked, about 4 minutes per side. Uncover and cook until a thermometer inserted into the pork registers 145 degrees F, about 1 more minute. Serve with the carrot salad and honey mustard.