It’s apple season! 🍏 Get ready for homemade applesauce, apple desserts, and apple mustard! This mustard pairs perfectly with pork chops because of its sweet, cinnamon apple flavour. We love this recipe in the fall, however it’s crave-worthy all year round!
Serves 4 people
INGREDIENTS
4 pork chops
For the marinade:
- 2 tablespoons Virgin Olive Oil, or more as needed
- 1 tsp Ground Fennel – Sarafino
- ¼ tsp Paprika – Organic Fair
- 1 tsp Mayan Sea Salt – Organic Fair
- ¼ cup Apple cider (juice)
- 1 tsp Ground Black Pepper – Organic Fair
- 2 tbsp Sarafino Apple Mustard
- 1 tbsp of Sarafino Dark Maple Syrup
4 cobs of corn, husks on
DIRECTIONS
- Prepare Pork Chops
- In a bowl, whisk together virgin olive oil, ground fennel, sea salt, ground black pepper, dark maple syrup, paprika, apple cider and apple mustard.
- Marinate the pork chops in mixture for 20 minutes.
- Heat barbecue to 400F. Next, cook pork chops on indirect heat to an internal temperature of 145F (approximately 15-20 minutes).
- Lastly, add a dollop of apple mustard on the side to finish.
- Prepare corn
- Remove hairs from corn husks.
- Grill corn (with the husks on) on the barbecue over indirect high heat (400F) for around 20 minutes, rotating occasionally.
- Remove from heat. Then, peel off husks and finish with a sprinkle truffle salt and a drizzle of Aspro Extra Virgin Olive Oil.
- Enjoy!
Did you make this pork chop recipe? Let us know! Send us a photo of your dish via email, send us a DM or tag @sarafino on Facebook or Instagram. Make sure to check out our other recipes for more healthy dishes.