Well, I am now home recovering from round #6 of back surgery. When will it end? The only upside to going through these procedures is that my mum comes up to visits and takes really good care of me for a few days. On the way home from a walk today, she picked up a boat load of nice, fresh pork chops from Metro that were uber on sale. We split them all up into individual freezer bags and are now all set to go for weeks of delicious bbq'ed chops. This is a nice little recipe that I came across while perusing Canadian Living online. Yum, yum. The maple/mustard combo would be delicious on chicken too. Remember not to heat your grill too, too high as the sugar in the maple syrup can cause the ribs to char too quickly. Nice, slow steady heat will do it. We served these pork chops up with a yummy pasta salad and french bread. Bon appétit!
Ingredients
4 pork loin chops
2 tbsp honey or maple syrup
2 tbsp Dijon mustard
2 tbsp grainy mustard (or perhaps a few tbsp of mustard seeds)
1/2 tsp each salt and pepper
Directions
1. Heat grill to medium; lightly oil grates. Trim any fat from pork chops. Combine honey, Dijon and grainy mustards, salt and pepper; brush over both sides of pork chops. Save a tablespoon or 2 of sauce to brush on top when the chops are fully grilled.
2. Place on greased grill over medium heat or under broiler; close lid and grill, turning once, until juices run clear when chops are pierced and just a hint of pink remains inside, 8 to 10 minutes.
3. Brush with leftover sauce and serve. Enjoy!
Recipe cred: Canadian Living, photo Kalatogas
LONG LIVE THE BARBEQUE!
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