November 2011

Chef’s Table Suzanne Goin
RESTAURANTS: LUCQUES and TAVERN

MUSTARD-GRILLED PORK CHOPS

With three children at home, Goin and husband David Lentz of the Hungry Cat have markedly revised their menu expectations. “These days, a night off usually means the family wants to come see the kids,” says Goin, who now keeps pork and whole chickens in the freezer. “I never would have frozen meat at home before kids.”

½ cup Dijon mustard
1 tbsp thyme leaves
1 tsp rosemary leaves
2 tbsp flat-leaf parsley, chopped
2 tbsp extra-virgin olive oil
8 cloves garlic, smashed
Kosher salt, to taste
Freshly ground black pepper
6 10-ounce pork-rib chops
Mustard breadcrumbs

Whisk together mustard, thyme, rosemary, parsley and oil in shallow baking dish, then stir in garlic and slather pork chops. Cover and refrigerate at least 4 hours. Remove chops about 45 minutes before grilling to allow to come to room temperature. Preheat grill and season chops very lightly with salt and pepper (as mustard is already pretty salty). Place pork chops on grill. “This will be messy but delicious,” Goin says. Cook 5 to 7 minutes, depending on thickness, until seared. Turn chops and cook 4 to 5 minutes until medium-rare to medium. Sprinkle breadcrumbs on top.

Mustard Breadcrumbs

1 cup fresh breadcrumbs
2 tbsp unsalted butter
1 tbsp Dijon mustard
1 tsp thyme leaves
1 tsp chopped parsley

Heat oven to 375. Place breadcrumbs in medium bowl. Place small sauté pan on medium for 1 minute and add butter. When butter foams, whisk in mustard, thyme and parsley. Remove from heat for a few minutes, then pour on breadcrumbs, tossing to coat. Transfer to baking sheet and toast, moving often, 10 to 12 minutes until golden brown. Serves 6.


PHOTO: Brian Leatart
FOOD STYLIST: Leisel Maggiore
TABLEWARE: Turpan
LINENS: Yves Delorme