Ingredients Jump to Instructions ↓

  1. 2 table spoons dijon-style mustard

  2. 2 tablespoons extra virgin olive oil

  3. 1 tablespoon raspberry vinegar (or other fruit flavour)

  4. 1 tablespoon herbes de provence

  5. 1 tablespoon water

  6. 4 (5 ounce) boneless pork loin chops , each about 3/4 inch thick

Instructions Jump to Ingredients ↑

  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.

  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.).

  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.). ?


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