Recipe by carolinafan
From the cookbook "I'll Cook When Pigs Fly - And They Do In Cincinnati!"
Top Review by ARathkamp
Great recipe! I let the chops marinate for about 4 hours, but I think they would be best marinated at least 8 to 24 hours. I could taste some flavor from the marinade, but not much. I was a tad shocked because the marinade smelled wonderful. We'll make these again, but let them marinate them longer and perhaps poke some holes in the meat to let the marinade soak in. Update 11-14-09: I updated my review to 5 stars. Poking a few holes in the chops and letting these marinate overnight made all the difference. My kids requested these two weeks in a row!
- 4 pork chops, cut 3/4 to 1 inch thick (with bone)
- 2 tablespoons dijon-style mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 3 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Directions See How It's Made
- Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish.
- For marinade: In a small bowl, whisk together remaining ingredients. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag often. Drain meat; discarding marinade.
- Prepare grill for indirect grilling. Test for medium heat above drip pan. Place meat on grill rack over drip pan. Cover and grill for 22 to 25 minutes or until meat juices run clear.