Honey Mustard Pork Chops
1 cup beer or ginger ale (I didn't have either so I used apple juice with a little ginger.)
1/2 cup prepared mustard
1/2 cup honey
1/4 cup vegetable oil
1 tsp salt
1 tsp dried crushed rosemary
1/2 tsp dried parsley flakes
1/4 tsp pepper
6 boneless pork loin chops, 1/2 inch think and 4 ounces each
In bowl, combine first eight ingredients; mix well. Pour one cup marinade into large resealable plastic bag; add pork chops. Seal bag, turn to coat; refrigerate at least 1 hour. Cover remaining marinade and refrigerate.
Coat grill rack with nonstick spray before starting grill. Drain and discard marinade from chops. Take 1/2 cup of marinade from reserve for basting while grilling.
Grill, uncovered, over medium heat for 15 minutes or until juices run clear, turning a basting occasionally with the 1/2 cup marinade. Serve with reserve marinade. YIELD: 6 servings
Taken from a Taste of Home magazine from the late 1990s or early 2000s.
1 cup beer or ginger ale (I didn't have either so I used apple juice with a little ginger.)
1/2 cup prepared mustard
1/2 cup honey
1/4 cup vegetable oil
1 tsp salt
1 tsp dried crushed rosemary
1/2 tsp dried parsley flakes
1/4 tsp pepper
6 boneless pork loin chops, 1/2 inch think and 4 ounces each
In bowl, combine first eight ingredients; mix well. Pour one cup marinade into large resealable plastic bag; add pork chops. Seal bag, turn to coat; refrigerate at least 1 hour. Cover remaining marinade and refrigerate.
Coat grill rack with nonstick spray before starting grill. Drain and discard marinade from chops. Take 1/2 cup of marinade from reserve for basting while grilling.
Grill, uncovered, over medium heat for 15 minutes or until juices run clear, turning a basting occasionally with the 1/2 cup marinade. Serve with reserve marinade. YIELD: 6 servings
Taken from a Taste of Home magazine from the late 1990s or early 2000s.
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