Dijon Grilled Pork Chops
6 tablespoons Dijon mustard
6 tablespoons brown sugar (I use Brown Splenda)
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
4 bone-in pork loin chops (8 ounces each)
In a small bowl, combine the first four ingredients. Pour 2/3 cup
marinade into large resealable plastic bag; add the pork chops. Seal
bag and turn to coat. Refrigerate for 8 hours or overnight. Cover
and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Grill,
covered, over medium heat or broil 4 in. from the heat for 6-10
minutes on each side or until a meat thermometer reads 160°;
basting occasionally with reserved marinade. Yield: 4 servings.
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