Mustard & Herb Grilled Pork Chops
Recipe: #5239
April 21, 2012
Categories: Dinner, Lunch, Main Dish, Pork, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Quick Meals, Birthday, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Summer, Winter, Broil, Grill (Electric), Grilling (Outdoor), Diabetic, Heart Healthy, High Protein, Low Fat, Make it from scratch more
"Easy and flavourful week night chops !! (10 minutes only on a closed lid type counter top griddle) Can adapt to grill on the BBQ too."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (47.6 g)
- Calories 95
- Total Fat - 5.7 g
- Saturated Fat - 1.5 g
- Cholesterol - 25.9 mg
- Sodium - 55.4 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 9.5 g
- Calcium - 6.2 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside.
Step 2
Trim any excess fat from the pork chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.).
Step 3
Preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. Close the grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160f degrees; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving. (When grilling in the closed position it is important that the pork chops all be the same thickness for best results.).
Tips & Variations
No special items needed.
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