4 Servings 15 min Cook
2 Tbsp Dijon Mustard
2 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
6 Tsp Herbs Of Provence
1 Tbsp Water
4 Chop, excluding refuse (yield from 1 raw Pork Loin, Whole
Place the mustard, olive oil, herb mix, and water in a small bowl.
Whisk until emulsified, this may also be done in a blender or mini food processor; set aside
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.
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Preheat gril plate to high; when griddle is hot, allow excess marinade to drip off the chops and arrange the chops 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 160 degrees F; 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.
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Enjoy!
