Serves 6
Recipe courtesy of Nathan Gresham for LK&C
Grilled Pork Chop with Caramelized Cauliflower and Creole Mustard Sauce
Caramelized Cauliflower
Creole Mustard Glaze
|
Grilled Pork Chop with Caramelized Cauliflower Click image to enlarge |
Combine water, salt, sugar, peppercorns, bay leaves, and thyme in a saucepan; place over medium-high heat. Heat, stirring constantly until the salt and sugar are dissolved; remove from heat and cool completely. Transfer to a container and add the pork chops, ensuring the chops are completely submerged. Cover and refrigerate overnight, or up to 2 days.
Prepare a hot grill.
Remove chops from brine and pat dry; season with salt and pepper and rub down with a generous amount of olive oil. Place on the grill and cook until chops reach an internal temperature of 155ºF. Remove from heat and allow to rest for 5 minutes.
Transfer each chop to a serving plate, top with Caramelized Cauliflower, drizzle with Creole Mustard Sauce and serve at once.
Preheat oven to 400ºF.
Clean the cauliflower and cut in half. Rub down with a generous amount of olive oil and salt and pepper to taste. Place on a wire baking rack cut-side down. Place in the oven and roast until golden brown on top, about 30 minutes. Cut into bite-sized pieces and serve hot.
Place all ingredients in a sauce pan over medium-high heat, bring to a simmer, reduce heat and cook for 5 minutes. Serve hot.