A Mess of Pork Chops With Dijon Dressing

• 20 pork chops, 1/2 inch thick
• Salt
• freshly ground black pepper
• 1 teaspoon ground allspice
• 1 bunch fresh thyme
• 1 tablespoon grapeseed oil, plus oil for grill
• 13 cup thinly sliced shallots
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• Juice of 1 lemon
• 1/2 cup dry white wine

1. Season chops on both sides with salt, pepper and allspice.
2. Place thyme sprigs on each.
3. Reserve 1 tablespoon thyme leaves.
4. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
5. Remove chops from refrigerator.
6. Heat grill and brush grates with oil.
7. While grill is heating, heat tablespoon of oil in a skillet, add shallots and saute until tender and starting to brown.
8. Stir in mustard, soy sauce, lemon juice and wine.
9. Bring to a simmer.
10. Season with salt and pepper.
11. Stir in thyme leaves.
12. Set aside.
13. Grill chops with thyme sprigs still stuck to them just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill.
14. Pile them on a platter.
15. Warm sauce and serve alongside.

pork chops, salt, freshly ground black pepper, ground allspice, thyme, grapeseed oil, shallots, mustard, soy sauce, lemon, white wine

Taken from cooking.nytimes.com/recipes/1012759 (may not work)