Grilled Pork Chop Recipe
14oz grilled pork chop covered in a dijon sage sauce, served with seasonal veggies and polenta
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Ingredients
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Pork Chop
Dijon Sage Sauce
Seasonal Veggies
Polenta
Method
Preparing the Pork Chop
- 1
Season the Pork Chop
Rub the pork chop with olive oil, salt, and black pepper on both sides.
- 2
Making the Dijon Sage Sauce
- 3
- 4
Combine Ingredients
Stir in the Dijon mustard, honey, and chicken broth. Bring to a simmer and allow to cook for about 5-7 minutes, until slightly thickened.
- 5
Finish the Sauce
Remove from heat and whisk in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
Cooking Seasonal Veggies
- 6
Prepare the Veggies
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced zucchini, chopped bell pepper, and sliced carrots.
- 7
Sauté the Veggies
Season with salt and black pepper, and sauté for about 5-7 minutes until they are tender-crisp.
Cooking Polenta
- 8
Boil Water
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
- 9
Add Polenta
Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low.
- 10
Cook Polenta
Cook for about 20-25 minutes, stirring frequently, until the polenta is thick and creamy.
- 11
Finish Polenta
Stir in the grated Parmesan cheese and 2 tablespoons of butter until melted and well combined.
Serving
- 12
Plate the Dish
On a serving plate, place a portion of polenta, top with the grilled pork chop, and drizzle with the Dijon sage sauce. Serve the seasonal veggies on the side.