Apricot Mustard Pork Chops

With a week's worth of menus and ingredient lists in hand, we kicked off Monday with the dinner below!

Apricot Mustard Pork Chops, Grilled Eggplant, Mixed Greens with Cinnamon Balsamic Glazed Pistachios

Total Time: 30 minutes
Servings: 2

2 c mixed greens
handful of unsalted roasted pistachios
cinnamon balsamic vinegar
olive oil

1 Black Beauty eggplant (from our garden!)
olive oil

2 all natural pork chops, ~3/4 to 1 inch thick, bone in
coarse salt
1/3 c apricot preserve
1 T stone ground mustard (with seeds)
1 t ground ginger
1 t ground cinnamon

  1. Trim fat off chops. Season with coarse salt on both sides. Grill on medium heat for 20ish minutes, until meat reaches 160 degrees F.
  2. Clean preparation area to avoid cross-contamination.
  3. Peel and slice eggplant in 1/4 inch slices horizontally. Place prepared eggplant in colander in single layer, sprinkle with salt, and place a heavy bowl filled with water on top. This process will help remove any bitterness from eggplant. 
  4. While the eggplant is pressing, wash your greens and place on one side of serving plates. In a small bowl shell pistachios and drizzle in balsamic vinegar and olive oil and mix until lightly coated. Pour over mixed greens.
  5. Mix together apricot preserve, mustard, ginger, and cinnamon for glaze. Set aside.
  6. Rinse eggplants slices and pat dry. Arrange in a single layer on aluminum foil, drizzle with olive oil. Slide onto grill for remaining 10 minutes.
  7. Glaze chops occasionally on both sides for remaining 10 minutes.
  8. Plate food and enjoy!


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