Servings: 6
Ingredients
- 6 shoulder blade pork chops
- salt as needed, for pork chops
- black pepper as needed, for pork chops
- 1/4 cup honey
- 1/4 cup brown sugar
- 3/4 cup whole-grain mustard
- 1/3 cup apple cider vinegar
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- 1 bag sweet baby peppers stems removed
- 2 cloves garlic smashed
- 3 shallot bulbs large, halved
- 3 pieces prosciutto U.S. produced
- 2 tbsp extra virgin olive oil
- salt as needed, for peppers
- black peppers as needed, for peppers
- 3 tbsp chives thin rings
Instructions
- Preheat grill for 10 minutes. Season chops with salt and pepper, grill until internal temp reaches 145°F, and let rest for 3 minutes.
- Whisk together honey, brown sugar, whole grain mustard, apple cider vinegar, black pepper, crushed red pepper, and 1 tablespoon chives until smooth, and pour over the top of hot chops.
- For sweet baby peppers with prosciutto, preheat a wok or cast iron pan until smoking. Toss peppers, garlic, shallot, oil in a bowl, and season with salt and pepper.
- Put mixture into hot pan and toss every couple of minutes to let ingredients char. Once peppers are charred and begin to soften, remove from heat and toss with 2 tablespoon chives.
- Tear prosciutto into thin strips and garnish.
Tried this recipe?Let us know how it was!
