Marinated Pork Chops with Walla Walla Sweet Onion Honey Mustard Dressing

This recipe brings together the perfect balance of savory and sweet, featuring juicy, marinated pork chops paired with comforting sides. Whether you’re grilling outdoors or baking in the oven, this dish is simple to prepare yet packed with flavor.

Ingredients

For the Pork Chops:

• 4 pork chops (from Tacoma Boys)

• 1 cup Walla Walla Sweet Onion Honey Mustard Dressing

• Salt, to taste

For Sautéed Buttered Green Beans:

• 1 pound fresh green beans, trimmed

• 2 tablespoons butter

• 2 cloves garlic, minced

• Salt and pepper, to taste

For Twice-Baked Potatoes:

• 4 large russet potatoes

• 4 tablespoons butter

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese

• 1/4 cup chopped green onions

• Salt and pepper, to taste

Alternative Side Dish: Roasted Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1/4 cup grated Parmesan cheese (optional)

Instructions

Marinating the Pork Chops:

1. Place the pork chops in a large dish or resealable bag.

2. Pour the Walla Walla Sweet Onion Honey Mustard Dressing over the pork chops.

3. Sprinkle salt on both sides.

4. Cover or seal and refrigerate for at least 1 hour (overnight for best results).

Grilling Directions:

1. Preheat the grill to medium-high heat (375-400°F).

2. Remove pork chops from the marinade, allowing excess to drip off.

3. Place on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 145°F.

4. Let rest for 3-5 minutes before serving.

Oven Directions:

1. Preheat oven to 375°F.

2. Remove pork chops from the marinade and place them on a lightly greased baking sheet.

3. Bake for 25-30 minutes, or until the internal temperature reaches 145°F.

4. Let rest for 3-5 minutes before serving.

Sautéed Buttered Green Beans

1. Bring a pot of water to a boil and blanch green beans for 3-4 minutes.

2. Drain and transfer to ice water to stop the cooking process.

3. Melt butter in a skillet over medium heat, then sauté garlic for 1-2 minutes.

4. Add green beans and cook for 3-4 minutes until heated through.

5. Season with salt and pepper.

Twice-Baked Potatoes

1. Preheat oven to 400°F.

2. Scrub potatoes and pierce with a fork.

3. Bake directly on the oven rack for 50-60 minutes, or until tender.

4. Let cool slightly, then cut in half lengthwise and scoop out the flesh.

5. In a bowl, mash the potato flesh with butter, sour cream, cheddar cheese, green onions, salt, and pepper.

6. Spoon the mixture back into the potato shells and place on a baking sheet.

7. Bake for an additional 15-20 minutes, until golden on top.

Roasted Brussels Sprouts (Alternative Side Dish)

1. Preheat oven to 400°F.

2. Toss Brussels sprouts with olive oil, salt, and pepper.

3. Spread on a baking sheet in a single layer.

4. Roast for 20-25 minutes until tender and slightly browned.

5. Sprinkle with Parmesan cheese if desired before serving.

Wine Pairing

Pair this dish with Eight Bells Winery’s Viognier, a beautifully balanced white wine with floral and stone fruit notes that enhance the sweet and savory flavors of the honey mustard dressing. The wine’s richness pairs wonderfully with the pork chops and complements the creaminess of the twice-baked potatoes.

Enjoy this flavorful and easy-to-make meal with your favorite sides!