Ginger Beer and Mustard Pork Chops

• portions: 6 servings

Ingrédients

10 garlic cloves, finely grated

1 cup Dijon mustard

1 cup honey

¾ cup ginger beer

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

1 Tbsp. freshly ground pepper, plus more

1½ lb. boneless center-cut pork chops (¼"–½" thick; about 10)

Vegetable oil (for grill)

1 cup (lightly packed) baby arugula, divided

1 small shallot, thinly sliced, divided

Extra-virgin olive oil (for drizzling)

Flaky sea salt

Instructions

Mix together 10 garlic cloves, finely grated, 1 cup Dijon mustard, 1 cup honey, ¾ cup ginger beer, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 Tbsp. freshly ground pepper in a 1-gal. resealable plastic bag or large baking dish. Add 1½ lb. boneless center-cut pork chops (¼"–½" thick; about 10) to marinade and turn to coat. Seal or cover; chill, turning occasionally, at least 1 hour and up to 12 hours.

Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove pork chops from marinade, letting excess drip back into bag or dish; discard marinade. Grill pork chops, turning halfway through, until charred and cooked through, about 4 minutes total. Transfer to a baking sheet and let rest 5 minutes.

Scatter ½ cup (lightly packed) baby arugula and ½ small shallot, thinly sliced, over a platter. Drizzle with some extra-virgin olive oil and season with flaky sea salt and pepper. Arrange pork chops on top of greens, then scatter remaining ½ cup (lightly packed) baby arugula and remaining ½ small shallot, thinly sliced, over pork chops. Drizzle more olive oil over and season with more sea salt and pepper.