Ingredients Jump to Instructions ↓

  1. 1/3 cup Dijon mustard

  2. 1/4 cup cider vinegar

  3. 1/4 cup honey

  4. 2 tablespoons reduced-sodium soy sauce

  5. 1 tablespoon sherry or reduced-sodium chicken broth

  6. 1 tablespoon minced fresh parsley

  7. 2 garlic cloves, minced

  8. 1 teaspoon ground ginger

  9. 6 boneless pork loin chops (3/4 inch thick and 6 ounces each )

Instructions Jump to Ingredients ↑

  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. 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 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 6 servings.


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