Rosemary Brown Dog Fancy Honey Dijon Mustard-Maple Pork Chops with Cranberry & Carrot Relish – By Maikana Foods

You can marinate overnight- I just marinated it for an hour and a half and it still tasted fantastic!

Rosemary Brown Dog Fancy Honey Dijon Mustard-Maple Pork Chops with Cranberry & Carrot Relish – By Maikana Foods
 \  Rosemary Brown Dog Fancy Honey Dijon Mustard-Maple Pork Chops with Cranberry & Carrot Relish – By Maikana Foods
BrownDogFancy Pork Chop

Rosemary Brown Dog Fancy Honey Dijon Mustard-Maple Pork Chops with Cranberry & Carrot Relish – By Maikana Foods

Marinades

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Rosemary Brown Dog Fancy Honey Dijon Mustard-Maple Pork Chops with Cranberry & Carrot Relish

Brought to you by Maikana foods:

Jamieson Van Loan
Executive Chef/Owner of Maikana Foods
(203) 981-2193
www.maikanafoods.com

BrownDogFancy Pork Chop

 

Fridge:

4 pork chops, bone in or out, your choice (I used boneless bc they were on sale)

2 tbs Brown Dog Fancy Organic Honey Dijon Mustard, plus an extra 1 tsp for relish

3 tbs maple syrup

1 tbs rosemary, minced

1 1/2 cups cranberries

1 1/2 cups carrots, grated

1/2 tbs orange zest, I used 1 orange

1/2 cup orange juice (I juiced the zested orange)

1/2 cup water

1 tbs olive oil

1/2 tsp salt plus 1/2 tsp

Few cracks of black pepper

1/4 tsp ground ginger

1/4 cup sugar plus 2 tbs

 

Tools:

Small bowl

Whisk

Blender or food processor

Grill plate or actual grill

Gallon size ziplock bag

Medium nonstick pot

Mixing spoons

Measuring cups/spoons

Plate

Aluminum foil

 

Marinate the pork chops for an hour or two: mix together maple syrup, 1/2 tsp salt, BDF Honey Dijon mustard, olive oil and minced Rosemary. Put pork chops into the ziplock baggie. Whisk marinade well and pour into the bag. Try to remove all air from the baggie and then refrigerate while it marinates. You can marinate overnight- I just marinated it for an hour and a half and it still tasted fantastic!

 

The relish:

Add the cranberries, orange zest, water, BDF Honey Dijon mustard and orange juice to the blender. Pulse until the cranberries are minced. Add everything to the nonstick pot. Add ground ginger, 1/2 tsp salt, sugar and grated carrots. Place on the stovetop on medium to low heat. Allow relish to simmer for 30-40 minutes. Remove from heat and cool. This can be refrigerated for up to 2 weeks in airtight container.

 

Heat your grill or pan over high heat. Depending on your size of pork chops and whether or not it is bone in- it can take approx 4-7 minutes per side. You want to cook your pork until just under well done- you want the center to be barely pink- otherwise, it gets overcooked and tough. I grilled mine outside (in the freezing cold) but it was worth it! It was so juicy and you can’t beat the beautiful grill marks! Remove from grill and cover with aluminum foil for 5 minutes to allow juices to redistribute.

 

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