Recipe: Grilled Pork Chops w/ Mustard-Herb Sauce and Sweet Potato Fries

I confess. The sauce recipe is from Mark Sisson’s The Primal Blueprint Cookbook, with a few minor tweaks. It looked too good to pass up, and besides, I was looking for something new for my pork chops. But I gave it my own spin by using it as a sauce rather than a marinade. I find that delicate ingredients like herbs and garlic just won’t survive the trial by fire.

The sweet potato fries are a simple addition. Due to their high starch content, they crisp up and caramelize nicely. I used Japanese white-fleshed sweet potatoes for this and they were excellent.

Grilled Pork Chops w/ Mustard-Herb Sauce and Sweet Potato Fries

Pork Chops & Marinade

2 Tbsp. Dijon mustard

2 Tbsp. wheat-free tamari

1 Tbsp. olive oil

4 pork loin chops, bone-in if possible

Mustard-Herb Sauce

4 Tbsp. Dijon mustard

2 Tbsp. red wine vinegar

4 Tbsp. olive oil

2 Tbsp. wheat-free tamari

4 garlic cloves, minced

2 Tbsp. dried oregano

1/2 cup fresh basil, chopped

Sweet Potato Fries

4 sweet potatoes, peeled and sliced (shape will depend on grilling equipment, see step #3)

2 tsp. salt

1 tsp. fresh ground pepper

1 tsp. garlic powder

1/2 tsp. paprika

2 Tbsp. olive oil

1) Add mustard, tamari, and olive oil to a large zip bag or a container and add pork chops. Refrigerate for at least an hour and up to 24 hours, turning or stirring occasionally. Remove from frig a half hour before grilling and let sit at room temp.

2) Meanwhile, make sauce. Add all ingredients to small bowl and set aside.

My chops were pretty thick. They're on indirect heat here.

3) Either in the microwave (about 5 minutes) or on the stove (only for a few minutes, do not let them get soft!), steam sweet potato pieces. Drain and toss sweet potato slices with salt, pepper, garlic powder, and paprika to coat, then add olive oil. I have a grill pan, so I made traditional fry rectangles. If you don’t have a grill pan, try rounds or long planks so they don’t fall through the grates. If the latter, cut them up into fries after cooking.

4) Prepare grill. Add pork and sweet potatoes to grill. Grill pork chops for 4-5 minutes or until grillmarks appear, basting with marinade, then flip. Grill for another 4-5 minutes or until a thermometer inserted into the thickest part of the pork reads 150°F. If internal temp is still not where you want it but the exterior is getting too dark, move the chops to indirect heat on the grill for a few minutes. When chops are done, remove and let rest for 5 minutes. As for sweet potatoes, keep an eye on them because their starch content will cause them to burn quickly. Stir or flip frequently until desired doneness. Mine took about as long as the pork chops in my grill pan, but over direct flames, I’m guessing the time would be less. Serve chops, smothered with sauce, alongside fries.

Serves 4.


3 Responses to “Recipe: Grilled Pork Chops w/ Mustard-Herb Sauce and Sweet Potato Fries”

  1. Are we suppose to avoid sweet potatoes?

    • I haven’t seen anyone recommend a wholesale avoidance of sweet potatoes. It depends on your goals, I suppose. If you’re a very-low carber or trying to lose a substantial amount of weight, then you wouldn’t eat them often. If you’re an athlete, especially of the endurance variety, they are a great source of starchy carbs. Sweet potatoes are firmly in the category of Paleo-carb (as opposed to Neo-carb) and can be part of a healthy Paleo/Primal diet in moderation.

  2. This is an amazing pork chop recipe – only change I made is that I basted the chops in the sauce during grilling. It really brought out the flavours of the sauce. I reserved a bit of the sauce for serving for the saucy ones at the table.
    Thanks for sharing!

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