Grilled Apple-Mustard Pork Chops with Charred Asparagus & Buttery Smashed Potatoes
These thick grilled pork chops come off the fire glossy with a sweet-tangy apple-mustard glaze, with charred asparagus and buttery smashed potatoes alongside. It’s the kind of spring grill dinner that tastes generous and satisfying without feeling too heavy.
Ingredients
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Boneless Pork Loin Center Cut Thick Pork Chops1 lb (2 chops) $6.49
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Large Fuji Apple – Each1 apple, cut into 1/2-inch thick wedges $1.99
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Green Asparagus1 lb, trimmed $3.49
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Private Selection® Petite Gold Gourmet Potatoes1 bag (1.5 lb); use about 12 oz $3.99
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Fresh Organic Lemon - Each1 lemon, halved $0.99
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Garlic2 cloves, minced $0.69
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olive oil3 tablespoons, divided
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Dijon mustard1 tablespoon
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honey or brown sugar1 tablespoon
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butter1 tablespoon
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kosher saltto taste
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black pepperto taste
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La Crema Monterey Pinot Noir750 ml $16.99
Instructions
- Preheat the grill to medium-high. Halve any large potatoes so they cook evenly. Boil about 12 ounces petite gold potatoes in salted water until fork-tender, 12 to 15 minutes, then drain.
- 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 squeezed from one lemon half, 1/2 teaspoon kosher salt, and black pepper. Transfer about 1 tablespoon of this glaze to a separate clean bowl and reserve it for brushing on the cooked side of the pork later. Rub the remaining glaze over the 2 pork chops and let sit while the grill heats fully.
- Toss 1 pound trimmed asparagus and the apple wedges with 1 tablespoon olive oil, the remaining minced garlic clove, salt, and pepper.
- Grill the pork chops for about 4 to 5 minutes per side, until nicely marked and cooked through to 145°F. During the last minute of cooking, brush the pork with the reserved clean glaze. Rest 5 minutes after grilling.
- While the pork cooks, grill the asparagus and apple wedges until lightly charred and just tender, about 4 to 6 minutes total, turning as needed. Grill both lemon halves cut-side down for about 2 minutes.
- Lightly smash the cooked potatoes with 1 tablespoon butter, the remaining 1 tablespoon olive oil, salt, pepper, and a squeeze of grilled lemon. Slice or serve the pork chops whole with the smashed potatoes, grilled asparagus, and apples.
Cook time: 40 minutes
Estimated cost: $13-17
Health notes: Approx. 710 calories per serving. High in protein with moderate carbs and a balanced mix of vegetables and potatoes.
Drink pairing: A juicy Pinot Noir or dry Rosé pairs beautifully with grilled pork, apples, and the gentle sweetness in the glaze.
Wine picks:
- La Crema Monterey Pinot Noir $16.99 750 ml
- Miraval Studio Rose $14.99 750 ml
Why it works: Two complementary options: a juicy, food-friendly Pinot Noir to echo the pork and grilled apple-mustard glaze, and a dry, crisp Provence-style rosé to brighten the charred asparagus, lemon and apples. Both bottles have enough acidity to cut the butter in the potatoes and gentle fruit/earth notes to match the grill char without overpowering the pork.