Mustard-Bourbon Pork Chops
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, Warm Green Beans Vinaigrette and warm dinner rolls.
4 boneless pork chops, 4-ounces each
4 tablespoons Dijon-style mustard
1/4 cup brown sugar, firmly packed
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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.