This recipe is for my Pork loving friends over at Pork Be Inspired who have some rather exciting news to share. Recently the National Pork Board simplified the names of their packaging to assist consumers in understanding the endless ‘steak-like’ possibilities the traditional pork chop beholds.
New pork names include:
· Porterhouse Pork Chop (Previous name: Loin Chop)
· Ribeye Pork Chop, Bone-In (Previous name: Rib Chop Center)
· Ribeye Pork Chop (Previous name: Rib Chop)
· New York Pork Chop (Previous name: Top Loin Chop)
Just in time for Fathers Day let’s show off some chops for grilling. Just like you would for a juicy steak. How about a Ribeye Pork Chop Bone-in with a sweet Dijon rosemary marinade? Very simple ingredients to marry with the pork; mustard, honey, rosemary, lemon and garlic. Can’t forget a little salt, pepper and olive oil for good measure. This is an inexpensive dish, under $10, that provides superb flavor to impress all your family and friends. Super easy too.
Marinate.
Grill.
Serve.
Here is how it went down at our base camp. Beagle Tested and Child Approved.
It’s All About the Pork Vine Video.
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 Tbsp. olive oil
- 2 Tbsp. chopped fresh rosemary
- 2 cloves garlic, minced
- 1 Tbsp. lemon juice
- 4 6-ounce Ribeye Pork Chop Bone-in
- 1 tsp. salt
- 1 tsp. pepper
- Sauce:
- 1/4 cup honey
- 1/4 Honey Dijon Mustard
- 1 Tbsp. lemon juice
- In a large bowl, whisk together Dijon mustard, olive oil, honey, rosemary, garlic, lemon juice, salt and pepper. Pour mixture into a large zip-top plastic bag. Add the New York Pork Chops. Seal the bag and make sure the pork is covered in the marinade. Chill in the refrigerator for a few hours, turning occasionally.
- Remove the pork from the refrigerator and let come to room temperature before grilling. Discard marinade. Preheat grill to medium-high. Grill the New York Pork Chop, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes, the meat temperature will come to above 160, before serving.
- To make the sauce, whisk together honey, Dijon mustard and lemon juice. Serve warm with honey mustard sauce on the side.
Be sure to look for those new names in you local meat case.
[Disclosure: This is a sponsored campaign by the National Pork Board to help spread the word about this change in nomenclature and in which I was provided compensation. The recipe is my own and all thought and words are mine. Besides, who doesn’t love Pork?]