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Grilled Boneless Pork Chops With Pancetta-Shallot Crust
PORK FOODSERVICE17Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup onion (chopped)
- 1 orange zest (each, & juiced)
- 2 cloves garlic (smashed)
- 2 Tbsp. Dijon-style mustard
- 2 tsp. honey
- 1 tsp. white pepper (ground)
- 1/2 cup olive oil
- 1/2 cup sage leaves
- 1/2 cup parsley leaves (fresh)
- 8 oz. boneless pork chops (trimmed)
- 12 oz. pancetta (1/4" thick or, thick cut bacon cut crosswise into thin slices)
- 1 Tbsp. olive oil
- 2 cups shallots (large, thin sliced)
- 1 Tbsp. sugar (granulated)
- 1 Tbsp. sugar (granulated)
- 1 Tbsp. thyme (fresh, leaves)
- black pepper (to taste, fresh cracked)
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Directions
- 1. In a blender, process all ingredients until smooth. Place pork chops in a bowl; lightly coat all sides with the marinade. Cover and refrigerate 4 hours or overnight.
- 1. In skillet on medium heat, add bacon & cook until crispy
- 2. Drain & set aside
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