Cast Iron Dijon Thyme Pork Chops, with homemade Potato wedges and wilted Arugula and Spinach.

Cast Iron on the BBQ is a cool new technique to me, but worked perfectly!

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I do love a good pork chop, there are numerous flavour profiles you can create with them. I enjoy them baked or BBQ'd but I had never tried them on a cast iron pan on the BBQ. I actually really liked this because I could add a ton of flavour to the pan and it does not drip off but works to continue to marinate the pork throughout.

I was able to place 3 chops in my large cast iron pan. I spread some Dijon on the bottom side first, then layered the top with minced garlic, more Dijon and earth balance spread as well as a light dusting of garlic powder. I also layered some fresh thyme on the chops as well.

I placed these on the BBQ. I have a three burner system so to start I place only the outside elements on and placed the pan on direct heat. This allowed me to also control the cooking by having the cooler middle to switch the pan to, in order to get the all over cook without over cooking the bottom side.

I let these cook for approximately 1 hour on medium heat.. basically a temperature of 375 in the BBQ with the lid closed and ensured the pork hit the appropriate internal temp as well.

I quartered some yellow potatoes and dusted them with oil and pink salt and placed them in the oven at about 375 degrees. They were virtually ready the exact same time as the chops, so there was only one final thing to do...... make the wilted arugula and spinach, taking advantage of the amazing drippings and Dijon from the bottom of the cast iron from the chops.

This almost required no heat given the heat the cast iron already was from the BBQ. The idea here is not to fully cook or saute the leaves, just to wilt them down and coat them with the remaining drippings.

I plated this out and garnished the salad with some raw red onion, and added some more fresh springs of thyme to the pork. I really enjoyed the flavour combo of this meal. It was both healthy and deliciously complete! Hope you give it a try!

The Recipe:

Take pork chops and coat one side with a generous portion of Dijon mustard.

Flip and then add 1 -2 Tbps of Dijon, 1-2 Tbsp of earth balance or butter, 1-2 Tbsp of minced garlic and a sprinkle of garlic powder. Layer a few small springs of Thyme to the top.

Cook on the BBQ or in the oven until fully cooked. I used medium heat to get the BBQ to about 375 degrees with the lid closed.

Cook wedged potatoes in the oven at 375 degrees until golden and soft on the inside. This should take as long as the chops if you put them in at the same time.

Use the original cast iron. If there is a ton of oil in the bottom drain it off but retain the Dijon and some of the drippings.

The residual heat could be enough to wilt the spinach and arugula. Wilt down without completely sautéing.

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