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

  ¹⁄₁₆ cup or 15g

• Herbs Of Provence

  Pepper Creek Farms

  3 tsp or 12g

• Water

  Plain, clean water

  ¹⁄₁₆ cup or 15g

• Pork loin, whole

  Fresh, separable lean and fat, raw

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

Directions

1. Place the mustard, olive oil, vinegar, 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.
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 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.
4. 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.). Enjoy!

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