Ginger Beer and Mustard Pork Chops
, 1 h 20 min (plus marinating), 6–8 servings
Thin pork chops marinated in ginger beer, mustard and honey, then grilled and served over peppery arugula with shallots.
| prepPrepare grill for medium-high heat | ||
| 10 garlic cloves, finely grated | Mix marinade, add pork, chill 1–12 hrs | Rest pork, arrange on greens, top & serve |
| 240 ml Dijon mustard | ||
| 240 ml honey | ||
| 180 ml ginger beer | ||
| 2 tsp Diamond Crystal or 1¼ tsp Morton kosher salt | ||
| 1 Tbsp freshly ground pepper, plus more | ||
| 680 g boneless center-cut pork chops (¼"–½" thick; about 10) | ||
| Vegetable oil (for grill) | Oil grate, grill pork 4 min until charred | |
| 15 g lightly packed baby arugula (for platter base) | ||
| ½ small shallot, thinly sliced (for platter base) | ||
| 15 g lightly packed baby arugula (for topping) | ||
| ½ small shallot, thinly sliced (for topping) | ||
| Extra-virgin olive oil (for drizzling) | ||
| Flaky sea salt | ||
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