The perfect combination of spring flavors. Thick pork chops marinated in an herby, lemon, dijon, garlic sauce then grilled until charred but still super juicy inside. Balanced out with a simple endive and shredded radish slaw drizzled in a sweet and tangy vinaigrette. So fresh, crunchy and flavorful!

INGREDIENTS – serves 2

1/2 lemon, juiced (save the other half for the dressing)
1T dijon mustard
2t fresh thyme or 1t dried
1-2 garlic cloves, grated
1/2t salt
1/4t black pepper
1T olive oil

2-1″ pork chops, boneless

1t honey
1T white balsamic or wine vinegar
1/2 lemon, juiced
2T olive oil

2 endive heads, cored and finely chopped
4-6 radishes, large grate

INSTRUCTIONS

Dry pork chops with a paper towel then place in a storage dish with a lid.

In a small bowl or measuring cup, stir together 1/2 lemon juice, dijon, thyme, garlic, salt, pepper and 1T olive oil. Spoon about half of the mixture over the pork chops, spreading it with the back of the spoon. Flip the chops and repeat with the remaining mixture. Cover with a lid and marinate in the fridge for 4-8 hours.

Whisk together honey, vinegar, the other half of the lemon juice, and 2T olive oil with a pinch of salt and pepper. Add endive and radish to a medium bowl then toss with dressing to coat. Put in the fridge until the chops are cooked.

Get the grill nice and hot then bring it down to medium heat, around 425°F. Grill the chops on each side for about 6-7 minutes on each side. Double check with a thermometer, then set aside to rest for about 5 minutes.

Spoon slaw over the chops and serve

ENJOY!