Mustard & Herb Grilled Pork Chops
Recipe: #5239
April 21, 2012
Categories: Pacific Northwest, Pacific Rim, Birthday Brunch, Romantic Dinner, Grilling (Outdoor), Diabetic, Heart Healthy, High Protein, Low Fat, 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."
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
No special items needed.