 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
For Linda Shupe of Berthoud, Colorado, âThis recipe is a nice change from the usual barbecue sauce and makes tender, moist pork chops. It lets me get supper on the table fastâespecially when I assemble it the night before!â â Ingredients:
1/3 cup dijon mustard |
1/4 cup cider vinegar |
1/4 cup honey |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon sherry or reduced-sodium chicken broth |
1 tablespoon minced fresh parsley |
2 garlic cloves, minced |
1 teaspoon ground ginger |
6 boneless pork loin chops (3/4 inch thick and 6 ounces each) |
Directions:
1. In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving. Yield: 6 servings.
|
|