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Grilled Pork Chops with Provencal Herbs
2022-06-01
https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-grille-herbes-provence-11934.jpg
PT15M
PT20M
PT1H40M
In a large dish, combine 30 mL of olive oil, mustard and half the herbes de Provence. Add pork chops and coat with marinade. Cover and refrigerate for 1–12 hours.In a bowl, combine vegetables with remaining herbes de Provence and oil. Season with salt and pepper. Set aside.Preheat barbecue to medium high or use a skillet.sGrill pork chops for 4–5 minutes on each side, or until a thermometer inserted in the centre of a chop reads 60 °C (140 °F) for medium rare. Season with salt and pepper. Transfer to a plate. Cover with foil and let stand for 5 minutes.Grill the vegetables for 2–4 minutes on each side. Serve with pork chops.Source : Jonathan Garnier
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4 Quebec hotel-cut pork chops pork chops (bone-in), about 2.5 cm (1 in.) thick
1/4 cup (60 mL) olive oil
2 tablespoons (30 mL) Dijon mustard
1 tablespoon (15 mL) Herbes de Provence
2 bell peppers peppers of your choice, seeded and cubed
2 zucchini, cut into 1 cm (1/2- in.) thick slices
2 onions, quartered
1 small eggplant, cut into 1 cm (1/2 in.) thick slices
Salt and freshly ground pepper, to taste
Grilled Pork Chops with Provencal Herbs
4
Main course
0:15
Preparation
0:20
COOKING
1:40
TOTAL TIME
Ingredients
-
4
Quebec hotel-cut pork chops pork chops (bone-in), about 2.5 cm (1 in.) thick
-
1/4 cup
(60 mL)olive oil
-
2 tablespoons
(30 mL)Dijon mustard
-
1 tablespoon
(15 mL)Herbes de Provence
-
2
bell peppers peppers of your choice, seeded and cubed
-
2
zucchini, cut into 1 cm (1/2- in.) thick slices
-
2
onions, quartered
-
1
small eggplant, cut into 1 cm (1/2 in.) thick slices
-
Salt and freshly ground pepper, to taste
Preparation
In a large dish, combine 30 mL of olive oil, mustard and half the herbes de Provence. Add pork chops and coat with marinade. Cover and refrigerate for 1–12 hours.
In a bowl, combine vegetables with remaining herbes de Provence and oil. Season with salt and pepper. Set aside.
Preheat barbecue to medium high or use a skillet.s
Grill pork chops for 4–5 minutes on each side, or until a thermometer inserted in the centre of a chop reads 60 °C (140 °F) for medium rare. Season with salt and pepper. Transfer to a plate. Cover with foil and let stand for 5 minutes.
Grill the vegetables for 2–4 minutes on each side. Serve with pork chops.
Source : Jonathan Garnier
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
