Chef’s Recipe: Thierry Rautureau’s Grilled Pork Chop

Thursday, 27 May 2010 | Tags: , ,

When we put bad-mouthed Anthony Bourdain's cookbook Les Halles Cookbook to the test, our guest chef taste tester was The-Chef-In-The-Hat, Thierry Rautureau. He shared this delicious BBQ pork chop recipe with us before he headed back to his Seattle restaurant.

Makes 4 servings


Pork Chops
4 tablespoons of Dijon mustard
2 tablespoons of olive oil
2 tablespoons of water
ground black peppercorn
4 pork chops (about 6-7 oz each with bone)

16 each Asparagus (medium to big size, peeled)
4 Medium size Onions (Peeled and halves) cut 2 inches high from the bulb
1 Tablespoon chopped thyme
4 Tablespoon extra virgin olive oil
1 Tablespoons fleur de sel or kosher salt


In a mixing bowl drop the mustard in the water then whisk in the olive oil. Add the peppercorn and spread on both sides of the pork chops. Let sit in a pan to marinate in your refrigerator for at least 2-3 hours, and at the most, 8 hours.

Take out of the refrigerator at least one hour before cooking.

At least 2 hours prior to cooking, in a shallow pan, place all the asparagus mixed with half the olive oil, half the thyme and half the salt. Repeat the same method with the onions.

Turn on your barbecue or grill (coal & indirect heat is preferred) and let the heat rise to 425 F. Place your vegetables all in the center and grill them until cooked. Place them in a shallow pan and put aside.

Clean your grill with a brush and place the chops in the middle of the grill. Cook for a few minutes (5-7) to mark and color then turn the chops on the other side and repeat the cooking method.

Check for doneness. If using a meat thermometer you need to have the temperature at 140 F.

Place each chop in the center of the plate with vegetables around it. Serve hot.


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