|Certainly a dish you won't forget!|
8 bone-in pork chops, about 1" thick (best if set out to room temp about an hour before you grill them)
2tbs dijon mustard
2tbs stone ground brown mustard
salt and pepper
Apple Butter Ingredients (can be made up to a week ahead of time and stored in the fridge):
2 large granny smith apples, peeled, cored and chopped
1/4c dark brown sugar
1 stick butter at room temperature
Roasted Veggie Ingredients:
2 sweet potatoes, peeled and cut into slices
1 head broccoli, washed and cut into large stalks
1/4c extra virgin olive oil
1/2 tsp herbs (I used thyme and rosemary)
1. First, preheat your oven to 375F. Place your veggies on one or two baking sheets. Coat well with oil. Sprinkle with salt and herbs. Roast for about 45 minutes, rotating sheets about every 15 minutes and tossing them when they start browning.
2. Meanwhile, make your almond butter. In a large saute pan, heat 2tbs of butter. Add your apples and brown sugar. Cook until apples are very soft but retain their shape. Add in cinnamon and cook a minute more. Let cool slightly. Pour the cooked apples and sugar mixture into a food processor. Add salt and a stick of butter and pulse until smooth. Pour into a bowl and chill until ready to serve.
3. Last, make your pork. Salt and pepper each pork fillet. Preheat your grill to medium high. In a small bowl, mix molasses and mustard. Glaze each pork chop. Grill until golden brown and slightly charred, about 4-5 minutes. Flip and grill another 4 minutes more. Add extra glaze at the end.
4. Serve pork with a generous size dollop of apple butter and a big scoop of veggies. Enjoy!