Herbes de Provence rubbed porterhouse pork chops grilled to perfection and topped with grilled asparagus salad finished with an orange vinaigrette. Click To Tweet
Grilling season is here!
I don’t know about you all but I am ready to get out and grill! Yes, I know some of the lucky ones live in amazing weather all year and every day is grilling season, but alas that is not my current situation. Hawaii, even if it takes me until I’m 80 I will be living on one of your gorgeous islands! 🙂 Back to the food. Like I said I grew up on a hog farm and I know pork. A few years back I felt disconnected from the farm and took it upon myself to purchase and butcher a pig for my family. I found an awesome butcher in D.C. and spent the day with him breaking down pork. I realize that not everyone is down for that experience and I can tell you that even though I no longer live in Iowa I am thrilled to be able to find quality pork at D’Artagnan online! This post is in no way sponsored but I really do think they have superior quality pork and its actually were I purchased these chops. These Berkshire porterhouse chops will blow your mind! A huge benefit to these hefty chops is that it is very difficult to over cook them and lead to sad faces all around the dinner table!
The chops are rubbed with the savory Herbes de Provence and then grilled to perfection. Adding some freshness, I accompany the chops with a grilled asparagus salad that contains, salty olives and parmesan cheese to balance out the sweet grilled orange vinaigrette. I really hope you try this quick satisfying supper and let me know what you think in the comments!
Herbes de Provence rubbed porterhouse pork chops grilled to perfection and topped with grilled asparagus salad finished with an orange vinaigrette.
- 1 bunch asparagus about 20 spears trimmed
- 1/2 tablespoon canola/vegetable oil
- 1/4 cup kalamata olives pitted and halved
- 1/4 cup parmesan cheese shaved
- 1 large orange halved
- 1 teaspoon orange zest
- 1 tablespoon champagne vinegar
- 1 teaspoon dijon mustard
- 1 tablespoons chives chopped
- 1/8 teaspoon fresh black pepper
- 1/4 cup olive oil
- 4 14 oz ( 2 inch thick) porterhouse pork chops
- 1 1/2 tablespoons herbes de provence
- 1/2 teaspoon kosher salt
- 1 tablespoon canola/vegetable oil
Preheat grill to medium high heat. In a medium sized bowl toss asparagus with 1/2 tablespoon of canola oil. Place spears on grill and cook 4 minutes turning the asparagus half way through. Remove asparagus from grill and allow to cool to room temperature. Chop the spears into 1 inch pieces and add to a medium sized bowl along with olives and shaved parmesan.
Place orange cut side down on grill and cook for 2 minutes. Remove orange from the grill and squeeze the juice into small bowl. Add 1 teaspoon of the orange zest into bowl with the juice along with vinegar, mustard, chives and black pepper. Slowly drizzle in olive oil and whisk to combine. Add 1/4 cup of dressing to grilled asparagus mixture and toss to combine. Set aside remainder for another use.
Place pork chops on a plate. In small bowl combine herbes de provence, salt and canola oil. Stir to combine and massage mixture onto the surface of both sides of the pork chops. With grill still at medium high heat cook pork chops for 7 minutes each side or until internal temperature reaches 145 degrees. Remove from grill and allow to rest for 5 minutes.
To serve place pork chops on serving platter and top with grilled asparagus salad. Finish with additional orange zest if desired