Griddle Mustard and Herb Grilled Pork Chops

Ingredients

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red wine vinegar

  1 tbsp or 15g

• Herbes de Provence

  Spice Islands

  3 tsp or 4g

• Water

  Plain, clean water

  1 tbsp or 15g

• Pork loin, whole

  Fresh, separable lean and fat, raw

  4 chop, excluding refuse (yield from 1 raw or 468g

Directions

1. In a small bowl, whisk together the Dijon, olive oil, red wine vinegar, Herbes de Provence, and water until smooth and emulsified; set aside.
2. Trim excess surface fat from the pork chops. Place chops in a shallow dish, pour the marinade over, and turn to coat well. Let stand 15–20 minutes at room temperature (or cover and refrigerate for longer).
3. Preheat a grill or grill plate to high. Let excess marinade drip off the chops, then place them on the hot grill. Close the lid if using a contact grill and cook 6–8 minutes, turning once if using an open grill, until an instant-read thermometer in the thickest part reads 145° F.
4. Transfer to a warm platter and rest 3–5 minutes before serving.