This recipe was a bit of an experiment, as we had the cedar planks left from an earlier cooking adventure, and it felt like the right time to break them out. Most directions recommend soaking them for at least an hour, but we only soaked them 30 minutes and lived to tell the tale.
- 2 pork chops
- 2 cedar planks
- roughly 1 cup chopped of each:
- red onion
- tbsp olive oil/coconut oil
- 2-3 tbsp Koops Horseradish Mustard
While the planks soaked in the sink, we placed the pork chops in a bag with the mustard to marinate. We probably used 2-3 tablespoons, but feel free to add/subtract to your liking of mustard. We cooked the chops at 350ºF, so if you’d also like to preheat your oven now, that’s not a bad thing.
If you don’t already have an egg slicer, do get one. I’m pretty sure I got mine at the dollar store. They’re great for the obvious slicing of eggs for salads and the like, but also amazing for mushrooms, as you can see. More uniform cuts, less fuss, less muss. Ok. Informercial done.
Once your oven is ready to go, place the planks in a baking dish (or create a pseudo-baking dish with foil on a cookie sheet), and add on the chops and assorted vegetables. We then drizzled the vegetables with olive oil and sprinkled some sea salt.
And into the oven they went for 30 minutes.
Afterwards they looked great.
And tasted greater.
On an unrelated note, we will be doing our FIRST EVER GIVEAWAY next week, so keep your eyes here (or on twitter and facebook) to get more details. Sorry for the ambiguity and build up, but I can’t help it!