Pistachio Crusted Pork Chops with Warm Spinach Salad on the Big Green Egg
Pistachio crusted pork chops on the Big Green Egg served with a warm spinach salad. A flavorful grilled dinner recipe perfect for entertaining or weekend cooking.
Servings: 1
Ingredients
Pork Chop Ingredients:
- 4 boneless pork chops about 1 to 1½ inches thick
- 1/3 cup Dijon mustard
- 1 cup shelled pistachios crushed
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
Spinach Salad Ingredients:
- 5 oz baby spinach
- 4 slices bacon cooked, chopped
- 1 shallot thinly sliced
- 1 egg hard boiled, chopped
- 3 tbsp hot pepper jelly
- 2 tbsp Red Wine Vinegar
- 1 tbsp Dijon Mustard
Grilled Bread Ingredients:
- 4 slices French bread
- 4 tbsp Boursin cheese
- 2 tbsp hot pepper jelly
Instructions
- Set up your Big Green Egg for indirect cooking using the convEGGtor and preheat to 400°F.
- In a shallow bowl, combine the crushed pistachios, kosher salt, and cayenne pepper.
- Coat the pork chops on all sides with Dijon mustard, then press them into the pistachio mixture until evenly coated.
- Place the pork chops on the grill grate over indirect heat and cook for 30 to 35 minutes, or until the internal temperature reaches 140°F.
- Remove the pork chops from the grill and let them rest for 5 to 10 minutes while carryover cooking brings them to the perfect finishing temperature.
- While the pork cooks, place the bacon in a saucepan and cook until browned and crisp. Remove the bacon and set aside, leaving some drippings in the pan.
- Add the sliced shallots to the bacon drippings and cook until soft and lightly caramelized.
- Stir in the hot pepper jelly, red wine vinegar, and Dijon mustard. Simmer over low heat until slightly reduced and glossy.
- Place the baby spinach in a large bowl, then top with the chopped hard-boiled egg and reserved bacon.
- Pour the warm dressing over the spinach and toss until lightly wilted and evenly coated.
- Grill the French bread slices until lightly toasted, then spread with Boursin cheese and a thin layer of hot pepper jelly.
- To serve, plate the warm spinach salad, top with a pistachio crusted pork chop, and serve with the grilled bread on the side.