This dish comes together in about a half hour—and good thing, because you’ll want it on repeat all summer long. Juicy pork is paired with crunchy hazelnuts and a pop of creamy blue cheese. The subtly sweet leeks add even more flavor, plus gut-friendly prebiotics. Rinsing the leeks just before grilling removes dirt, and the residual water helps soften them as they cook.

Robin Bashinsky
Also appeared in: Health, June, 2019

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Greg DuPree

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a gas grill to medium-high (400°F to 450°F) on one side, or push hot coals to one side of a charcoal grill. Grease grill grates with canola oil. Whisk together rosemary, mustard, 1 1/2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl. Rub mixture evenly over pork chops.

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  • Rinse leek halves well to remove any dirt. Place leeks, cut sides down, on oiled grates over the side with the coals (or the lit side of a gas grill). Grill, uncovered, until grill marks form, 3 to 4 minutes. Turn leeks, and transfer to oiled grates over the side without the coals (or the unlit side of a gas grill). Place pork on grates over the side with the coals. Grill, uncovered, until grill marks appear on pork, 5 to 6 minutes. Turn pork, and cover grill. Grill until leeks are tender and a thermometer inserted in thickest portion of pork registers 140°F, 5 to 6 minutes. Remove leeks and pork from grill.

  • Arrange leeks on a platter. Drizzle with remaining 1 1/2 tablespoons olive oil; sprinkle with remaining 1/4 teaspoon each salt and pepper. Top with pork. Sprinkle evenly with hazelnuts, blue cheese, and parsley.

Nutrition Facts

423 calories; fat 26g; cholesterol 80mg; fiber 3g; protein 32g; carbohydrates 16g; sugars 4g; sodium 682mg; iron 4mg; calcium 163mg.