| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. 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.
2. Remove chops from marinade.
3. 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.

Wine suggestion: Pour lightly chilled Beaujolais.

Nutrition Facts:
Calories 180 calories
Protein 25 grams
Fat 6 grams
Sodium 260 milligrams
Cholesterol 60 milligrams
Saturated Fat 2 grams
Carbohydrates 4 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.