When corn and tomatoes are in season, fire
up the grill for a perfect summer's evening meal. Serve with
buttered corn on the cob, sliced tomatoes with snipped chives,
green beans vinaigrette and warm dinner rolls.
Mustard-Bourbon
Pork Chops
- 4 boneless pork chops,
4-ounces each
4 tablespoons Dijon-style mustard
4 tablespoons brown sugar
2 tablespoons bourbon
2 tablespoons soy sauce
- In self-sealing plastic
bag mix together mustard, sugar, bourbon and soy sauce; add chops,
seal bag and toss to evenly coat chops. Refrigerate overnight,
4 to 24 hours.
- Remove chops from marinade.
- Heat a heavy skillet over
medium-high heat; brush a little vegetable oil over the surface.
Cook chops about 4 to 5 minutes on one side; turn and cook about
4 to 5 minutes more.
Serves 4.
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
