Careme

Ingredients

• Boneless Pork Loin Center Cut Thick Pork Chops

  1 lb (2 chops) $6.49
• Large Fuji Apple – Each

  1 apple, thinly sliced $1.99
• Green Asparagus

  1 lb, trimmed $3.49
• Private Selection® Petite Gold Gourmet Potatoes

  1 bag (1.5 lb); use about 12 oz $3.99
• Fresh Organic Lemon - Each

  1 lemon, halved $0.99
• Garlic

  2 cloves, minced $0.69
• olive oil

  2 tablespoons, divided
• Dijon mustard

  1 tablespoon
• honey or brown sugar

  1 tablespoon
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the grill to medium-high. Halve any large potatoes so the pieces are even. Boil about 12 ounces petite gold potatoes in salted water until fork-tender, 12 to 15 minutes, then drain.
2. In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey or brown sugar, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt, and black pepper. Rub over the 2 pork chops and let sit while the grill heats fully.
3. Toss 1 pound trimmed asparagus and the sliced apple with the remaining 1 tablespoon olive oil, the remaining minced garlic clove, salt, and pepper. Keep the apple slices together on a grill pan or foil if needed so they do not fall through.
4. Grill the pork chops for about 4 to 5 minutes per side, brushing with any remaining glaze, until nicely marked and cooked through to 145°F. Rest 5 minutes.
5. While the pork cooks, grill the asparagus and apple until lightly charred and just tender, about 4 to 6 minutes total, turning as needed. Grill the lemon halves cut-side down for 2 minutes.
6. Lightly smash the cooked potatoes with salt, pepper, and a squeeze of grilled lemon. Slice the pork chops and serve over or beside the smashed potatoes with the grilled asparagus and apples.