- Smoky and refined BBQ flavors: Marinated pork with spices, grilled to perfection, adds a gourmet and summery touch to your meal.
- A crunchy and colorful grilled salad: Grilled radicchio, endives, and fennel combine with a light, tangy dressing for a fresh and vibrant side.
- A balanced and easy-to-make meal: High in protein and vegetables, this complete dish can be prepared in under 30 minutes and is perfect for both weeknight dinners and gatherings with friends.
Pork Chops with charred Radicchio & Endives salad
Fire up your BBQ! Enjoy this refined and flavorful dish where mustard, smoked paprika, and ground coriander enhance juicy pork chops. Served with a crunchy radicchio and endive salad, lightly sweetened with honey and maple syrup, this meal combines taste, texture, and elegance for your BBQ nights.
Categories
Food restrictions
Egg-free
Dairy-free
Soya-free
Peanut free
Lactose-free
Nut-free
I definitely made the most of the BBQ this summer!
Wow, this recipe is absolutely spot-on. I’m not usually the biggest fan of pork, but in this case… it’s a total win! Grilling a thick pork chop over charcoal and pairing it with a fresh, crunchy salad featuring a variety of textures really elevates the dish.
I had the pleasure of collaborating again with Sam Turp from Loxbox, and he had the brilliant idea to cook the radicchio and endives directly in the embers… pure genius!
Why make this recipe?
Tips for a perfect recipe:
- Use a meat thermometer to ensure the pork reaches 71 °C (160 °F) at the center — the key to perfectly juicy and safe chops.
- Less bitter radicchio: If the radicchio tastes too bitter, soak it in cold water for a few minutes before grilling.
- BBQ tip: To prevent vegetables from sticking, lightly oil the grill before placing them on it and watch closely, as they cook quickly.
Pork Chops with charred Radicchio & Endives salad
To start things well
You use:
You cook for:
4
people
Ingredients
Pork Chops:
Salad:
To serve:
Preparation
1.
Preheat the grill (charcoal or gas) to high heat.
2.
Season the pork chops with salt and pepper. In a small bowl, mix the Dijon mustard with the spices and brush evenly over the chops. Set aside.
3.
Grill the pork chops directly on the pre-oiled grill. Cook at medium heat for about 5 minutes on one side for nice caramelization. Flip the chops and move to indirect heat to finish cooking until the internal temperature reaches 160°F (71°C), about 7 minutes. Set aside to rest.
4.
Grill the radicchio and endive leaves directly on the grill with a little oil until tender and slightly charred. Set aside.
5.
Prepare the salad dressing: In a large bowl, whisk together lime zest and juice, olive oil, honey, sea salt, and black pepper. Thinly slice the grilled radicchio and endives and add them along with the fennel. Toss gently and set aside.
6.
Slice the pork chops into 1 cm thick pieces after 10 minutes of resting. Arrange on a plate and top with the salad. Sprinkle with fresh cilantro, drizzle with maple syrup, and optionally add lemon zest.
Enjoy!
Nutritional information
per serving (1/4 of the recipe)
Calories
485 kcal
Proteins
23 g
Carbs
8 g
Fats
13 g
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Bon appetit and enjoy!
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