5
2 ratings

Tangy Grilled Pork Chops with Pears and Blue Cheese

We're proud of the hard work we've done to continually raise our standards for raising farm animals. For example, while federal regulations prohibit the use of hormones in raising pigs, we also have these standards: no antibiotics ever, vegetarian diet, raised on family farms, and not restrained in gestation or farrowing crates. Plus, our pork tastes great!

Ingredients

  • 2 Cups water
  • 1/4 Cup Dijon mustard, divided
  • Salt and pepper
  • Four 2 1/4-ounce thin-cut boneless pork loin chops
  • 2 Teaspoons extra-virgin olive oil
  • 2 ripe but firm Bartlett pears, cored and quartered
  • 2 Tablespoons blue cheese crumbles

Directions

In a 1-gallon storage bag, combine water, 3 tablespoons mustard, 1 tablespoon salt, and pork chops. Shake well and refrigerate for 2 to 4 hours; drain well, discarding brine. Preheat grill or grill pan to medium high heat. Combine remaining 1 tablespoon mustard and oil in a small bowl and brush all over pears and pork chops. Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4 to 5 minutes. Transfer to plates, garnish with blue cheese, and serve.

Nutritional Facts
Servings2
Calories Per Serving421
Total Fat20g30%
Sugar19gN/A
Saturated7g34%
Cholesterol82mg27%
Protein30g59%
Carbs32g11%
Vitamin A39µg4%
Vitamin B120.8µg12.8%
Vitamin B60.7mg37.4%
Vitamin C8mg14%
Vitamin D0.7µg0.2%
Vitamin E1mg6%
Vitamin K14µg17%
Calcium140mg14%
Fiber8g30%
Folate (food)19µgN/A
Folate equivalent (total)8µg2%
Iron2mg11%
Magnesium60mg15%
Monounsaturated9gN/A
Niacin (B3)8mg42%
Phosphorus393mg56%
Polyunsaturated2gN/A
Potassium741mg21%
Riboflavin (B2)0.4mg23.6%
Sodium1406mg59%
Thiamin (B1)0.8mg53%
Zinc3mg19%