French · Dinner
Grilled Pork Chops with Mustard (High-Protein)
Bone-in pork loin chop grilled until juicy, topped with a creamy Dijon and wholegrain mustard sauce, served with warm cannellini beans and a fried egg. Classic French bistro flavours of butter, shallot and white wine vinegar deliver protein and satisfaction in one plate.
$6
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
635Calories
57.3gProtein
37.2gFat
18.1gCarbs
1.9gSugar
7.9gFiber
1428mgSodium
478mgChol
15.2gSat Fat
1063mgPotassium
128mgCalcium
4.4mgIron
1.9mcgVitamin B12
5.2mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the pork chop dry, season both sides with salt and black pepper, and brush with Dijon mustard.
2
Grill
Place the pork chop on a grill over medium-high heat, cook 6 to 7 minutes per side until deep grill marks form and internal temperature reaches 145F (63C).
3
Rest
Transfer the chop to a plate and rest 5 minutes so the juices settle back into the meat.
4
Simmer
Melt butter in a small skillet over medium-low heat, add finely chopped shallot and sweat 2 to 3 minutes until soft and translucent, deglaze with white wine vinegar, add wholegrain mustard and heavy cream, simmer 2 minutes until sauce thickens.
5
Plate
Warm the drained cannellini beans in a small saucepan over low heat 2 minutes with a splash of water, stir in thyme and parsley, warm olive oil in a nonstick pan over medium heat and fry the egg 2 to 3 minutes until white is set, then spoon mustard cream sauce over the pork chop, plate the beans alongside, and top with the fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz420g, bone-in pork loin chop
- 2 tbsp2 tbsp Dijon mustard
- 2 tbsp2 tbsp wholegrain mustard
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 large eggs
- 5.2 oz75g, about half a 15 oz can, drained cannellini beans
- 22 small shallot
- 2 tbsp2 tbsp butter
- 4 tbsp60ml heavy cream
- 2 tbsp30ml white wine vinegar
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp parsley
