A Mess of Pork Chops With Dijon Dressing

Ingredients

• 20 pork chops, 1/2 inch thick
• Salt
• freshly ground black pepper
• 1 teaspoon ground allspice
• 1 bunch fresh thyme
• 1 tablespoon grapeseed oil, plus oil for grill
• ⅓ cup thinly sliced shallots
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• Juice of 1 lemon
• ½ cup dry white wine

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    882 calories; 46 grams fat; 15 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 103 grams protein; 343 milligrams cholesterol; 735 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
2. Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
3. Grill chops — with thyme sprigs still stuck to them — just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.

30 minutes