“The unofficial start of summer has passed. Consequently, grills all over the nation have been fired up and ours was no exception. We wanted to take the traditional grilling of burgers and brats up a notch by upgrading to mustard marinated pork t-bone steaks. These steaks are revered by chefs and home cooks alike for having both tenderloin and a portion of the loin attached by a single ‘t’ shaped bone. Apples are not usually associated with late spring cooking but trust us, adding it to a spring cabbage (like a Napa cabbage) will take this dish to the next level. A bunch of fresh asparagus will offset the apples back into summer territory. This recipe will make enough for two for dinner.
You’ll hear us talk about organic olive oil often in our recipes. Aside from the heart benefits, the effects of hand-picked, cold pressed organic olive oil can be tasted in every dish you create. We love using it from everything from searing our salmon filets to using it in a dressing for a salad for lunch.” – Joe
For the Pork Chops:
- 2 T-bone pork chops
- 2 tablespoon whole grain mustard
- 2 tablespoon Dijon mustard
- 1 teaspoon thyme – chopped
- 2 tablespoon organic olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
For the Napa Cabbage:
- 0.5 head Napa cabbage – thinly sliced
- 0.5 each yellow onion – medium diced
- 1 each Golden Delicious apple – cored and medium diced
For the Asparagus:
- 1 bunch asparagus – woody stemmed removed, cut in half
- 2 each shallots – sliced
- Preheat the grill to medium high.
- For the pork chops, mix the whole grain mustard, Dijon mustard, thyme salt, pepper and oil in a bowl. Spread evenly on the pork chops and set aside to grill.
- Grill on the first side for about four minutes or until grill marks start to show on the pork.
- Flip and continue to cook for another four to six minutes for until the internal temperature reaches 155 degrees Fahrenheit or desired doneness.
- In a skillet over medium high heat, place the bacon in the pan and start to render out the fat.
- Once a small amount of bacon fat starts to form at the bottom of the pan, add the apple and bacon and continue to cook for three to four more minutes.
- Add the sliced Napa to the pan and continue to cook for two minutes or until the cabbage is fully cooked and soft.
- In a second skillet on medium heat, add a tablespoon of olive oil to the pan and combine the asparagus and shallots. Cook the asparagus until soft and tender, about five to seven minutes.
- Place the asparagus down first, the Napa cabbage mix on top of the asparagus, then the pork on top to plate.