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Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

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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.

Generated image of the dish

Ingredients

  • Boneless Pork Loin Center Cut Thick Pork Chops
    1 lb (2 chops) $6.49
  • Large Fuji Apple – Each
    1 apple, cut into 1/2-inch thick wedges $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
    3 tablespoons, divided
  • Dijon mustard
    1 tablespoon
  • honey or brown sugar
    1 tablespoon
  • butter
    1 tablespoon
  • kosher salt
    to taste
  • black pepper
    to taste
  • La Crema Monterey Pinot Noir
    750 ml $16.99

Instructions

  1. 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.
  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 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.
  3. Toss 1 pound trimmed asparagus and the apple wedges with 1 tablespoon olive oil, the remaining minced garlic clove, salt, and pepper.
  4. 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.
  5. 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.
  6. 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.

Total 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.

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You asked

Do I add some fat to smashed potatoes

Careme

Yes — definitely. For smashed potatoes, add fat or they can taste dry. For this recipe, use: - 1 tablespoon butter - 1 tablespoon olive oil Then season with: - salt - pepper - squeeze of grilled lemon That gives them enough richness while keeping the texture rustic. If you want them looser, add a tiny splash of warm water or milk too.

You asked

What is smashed vs mashed potaoes

Careme

Mashed potatoes are peeled or cooked until very soft, then thoroughly mashed until smooth or creamy, usually with milk/cream and butter. Smashed potatoes are cooked until tender, then gently crushed so they stay chunky with lots of texture. They’re less smooth, more rustic, and often use just butter or olive oil. For this pork chop recipe: - Mashed = soft, creamy bed - Smashed = chunky, rustic side Smashed potatoes fit the grilled vibe better and take less work.

You asked

No asparagus what can I substitute

Careme

Good substitutes from your list that fit the recipe best: - Green beans — best swap; grill in a basket or on foil, 6 to 8 minutes - Zucchini — cut into long planks or thick rounds; grill 3 to 5 minutes per side - Mini sweet peppers or bell peppers — grill until blistered, 6 to 8 minutes - Broccoli crown — cut into large florets, oil well, grill in basket/foil 8 to 10 minutes - Brussels sprouts — halve and use a grill basket; 10 to 12 minutes - Corn on the cob — great seasonal option; grill 8 to 10 minutes Best overall for this dish: green beans or zucchini. If you want, I can rewrite that pork chop recipe with the best substitute built in.

You asked

Bone in pork chops okay

Careme

Yes — bone-in pork chops work very well here, and they’re actually a great grill choice. A few quick adjustments: - Use about 1 to 1.25 lb total for 2 servings. - Grill over medium-high heat, about 5 to 7 minutes per side, depending on thickness. - Cook to 145°F internal temperature, then rest 5 minutes. - If the chops are very thick, sear over direct heat first, then move to a cooler part of the grill to finish. - Keep the glaze timing the same: brush with the reserved clean glaze in the last minute of cooking. Bone-in chops usually stay a bit juicier and have better flavor than boneless, so they’re a nice swap.

Recipe score: 7/10

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