Pork Chop with Mustard Reduction and Roasted Okra
In my part of the world, okra only shows up for a short period of time during the year, so I like to do what I can with it. It’s an interesting vegetable that’s beloved by the South, and slowly making it’s way (thankfully) throughout the rest of the U.S. It’s a pod-like structure with seeds in the middle, and a slight gelatin liquid in the center. Let them dry well after washing them, or your knife might get a little “gooey” when chopping them.
I’ve tried sautéing them, but I wasn’t happy with the results. Roasting them really makes the difference, even if some of that awesome greenery goes a little dark in the end.
The pork chop is my standard brine that I adhere to religiously (feel free to experiment) smothered with a surprisingly refreshing mustard reduction sauce. I used the smooth variety of dijon mustard, but I suspect spicy or whole grain mustard would be great as well. I recommend going easy on the mustard during prep time. Taste. Then up the mustard to your likening. Mustard gets overwhelming quickly if you’re not paying attention. Also, most dijon mustard is paleo-friendly, but check your labels carefully.
Prep time: 10 min. (plus 1 hour minimum to brine the chop)
Cook time: 25 min.
Serves: 1 (easily scale up for more servings)
- 1 boneless (or bone-in) pork chop (brined for 1 hour minimum)
- Large handful of medium sized okra, cut in half.
- 2 tbsp dijon or spicy mustard
- 3 tbsp oil
- 1 shallot clove, minced
- 2 garlic cloves, minced/pressed
- 1/2 cup chicken stock
- 1 dash paprika
- 4-5 cherry tomatoes (optional)
- Pre-heat oven to 350°F.
- After brining the pork chop, bring it to room temperature and add black pepper to both sides (you won’t need any more salt after the brine).
- Chop the tops and tips off of the okra, then slice in half.
- For best results, make sure the okra is dry before chopping.
- Put the chopped okra in a large mixing bowl and toss with 2 tbsp olive oil, salt and pepper, and a heavy dash of paprika.
- Place the pork chop in a baking dish with the okra surrounding it. Drizzle a little olive oil over the pork chop.
- Bake for 20-25 min. at 350°F.
For the mustard reduction sauce
- In a mixing bowl, add the minced shallot, garlic, mustard, 1 tbsp olive oil, and chicken stock. Mix well.
- Try adding only 1 tbsp mustard at first. Taste, then add more as desired. 2 tbsp is right for me.
- Add mixture to a small sauce pan and bring to a boil for 1 min.
- Reduce heat to medium-low to simmer for about 10 min. Stir occasionally.
- It’s not going to get much thicker than it already is, but it’s not meant to be a “thick” or syrupy sauce.
Back to the pork chop
This next step is optional, but I like it. You can continue cooking the pork chop till the internal temp reads 145°F, then plate and serve. However, if you want a little browning on the pork chop and okra, continue reading:
- Watch your pork chop temp carefully, when it’s getting close to 140°F, have a hot pan ready.
- Place pork chop and okra in the pan (you don’t need any oil) and sear both sides until slightly brown and/or the internal temp reaches 145°F (this last step is mostly for a little texture, but not absolutely necessary).
- Plate the pork chop and okra then smother that thing with that awesome mustard sauce. Garnish with sliced cherry tomatoes for extra pop.