Pork Blade Chops with Whole Grain Carolina Gold

Servings: 6
Prep Time: 35 minutes


6 shoulder blade pork chops

salt (as needed, for pork chops)

black pepper (asneeded, 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 teaspoon black pepper

1/4 teaspoon 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 tablespoons extra virgin olive oil

salt (as needed, for peppers)

black pepper (asneeded, for peppers)

3 tablespoons chives (thin rings)

1. Preheat grill for 10 minutes. Season chops with salt and pepper, grill until internal temp reaches 145°F, and let rest for 3 minutes.

2. 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.

3. 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.

4. 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.

5. Tear prosciutto into thin strips and garnish.

Courtesy of the National Pork Board, Des Moines, Iowa.