To go along with my garden beans, I wanted a meal that would be flavorful, but light. Personally, I don't eat much meat, and almost never pork, but for some reason Pork Chops seemed the thing to do...
I made a Honey Mustard marinade and let the chops marinade over night so that they would grill up nice and moist the next day, and boy did they!
Although I made a tuna steak for myself, the Pork Chops came out sweet and mustardy, light but intensely flavorful. And what could go better with Green Beans and Pork Chops than Buttery Noodles?!?!?!Honey-Mustard Pork Chops
- 3 Pork Chops
- 2 tbsp stone ground Country Dijon Mustard
- 2 tbsp Honey Mustard Salad Dressing
- 1/8 c Apple Cider Vinegar
- 2 tbsp Hickory Syrup (or Maple Syrup)
- 1 tbsp Ground Thyme
Mix all the ingredients to prepare marinade and pour over pork chops in a Ziploc bag to marinate over night. The next day, preheat grill, and grill meat, basting frequently with leftover marinade until meat is mostly white, but still moist in the center. Let sit five minutes before serving.
- 4 servings egg noodles
- 2 tbsp butter
- 2 tbsp fresh dill, chopped
- sea salt
Boil water, add noodles, and cook 10 to 12 minutes until pasta is done. Drain. In a skillet melt butter, and once butter begins to brown, add noodles and stir constantly to coat noodles. Season with dill and salt and enjoy the deliciousness of simplicity.
I served these along with Honey Mustard Pork Chops and Rosemary-Infused Green Beans for a proper country meal.