Need to throw something on the grill besides a burger!? Give these pork chops a shot!
Recipe courtesy of The Paleo Periodical
Mustard Grilled Pork Chops w/ Basil-Apricot Relish
4 pork chops (or 2 tenderloins, etc.)
sea salt and fresh ground pepper, to taste
1/2 cup of good mustard (I like Eden brand’s brown mustard)
3/4 lb. fresh apricots (about 6), stone removed and fruit diced
1 shallot or 1/4 sweet onion, diced small
1/4 cup basil, shredded fine
3 Tbsp. raspberry vinegar (or other light, mild vinegar)
1/4 cup olive oil (use a good one)
1 tsp. ground cardamom (optional, if you have it on hand put it in there)
1) Set chops out at room temp for 30 minutes to an hour. Sprinkle both sides with S&P, then slather all over with mustard. Preheat grill.
2) Meanwhile, add rest of ingredients to a medium bowl (apricots through cardamom). Stir to combine and add S&P to taste.
3) Grill chops over medium-high heat for about 5-6 minutes on each side, flipping when good grillmarks appear and meat releases easily from the grate. If you have nice fatty cuts, be sure to keep an eye on them for flare-ups. Baste with any extra mustard from the plate as you flip.
4) Plate chops and top with relish. Ba-da-BING!
NOTE: The side dish this particular evening was simply grilled asparagus and mushrooms. After grilling, I chop them up and stir them together like a grilled salad.