Provided by Florence Fabricant
Categories dinner, easy, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
- Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
- Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 13 grams, Sodium 785 milligrams, Sugar 1 gram, TransFat 0 grams
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