Rosemary Dijon Grilled Pork Chops or Chicken

Rosemary Dijon Grilled Pork Chops or Chicken

Well, it may be a raining, drizzly miserable day right now in St. John's but we did manage to get some sun earlier in the week to have our first meal of the season off the back yard grill. We enjoyed these delicious pork chops which use a very simple marinade suitable for either chicken or pork. The Dijon and fragrant rosemary go very well together and I think are very complimentary to the pork chops. The touch of honey is meant to balance the tart mustard but it also helps create great grill marks and add caramelized flavor to the chops as well. It is a quick marinade and really doesn't need much more than 20 or 30 minutes before grilling.

Makes enough marinade for 4 to 6, 3/4 inch thick pork loin chops.

Marinade

• 3 tbsp whole grain Dijon Mustard
• 2 tbsp olive oil
• 1 tbsp honey
• juice of half a lemon
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp Worcestershire sauce
• 2 tbsp chopped fresh rosemary
• 1 clove finely minced garlic

Mix all of the marinade ingredients together and pour over the pork chops in a glass dish or Ziploc bag. Turn the chops occasionally in the marinade.

Marinate for 20-30 minutes, covered at room temperature. You don't want cold chops to hit a hot grill or they are more likely to dry out.

Grill on a medium high temperature grill until fully cooked. I like the brush any remaining marinade over the pork chops as they grill. The internal temperature of the cooked pork chops should be 150 to 160 degrees F on a meat thermometer. (or 165-175 degrees F for chicken pieces)

Rosemary Dijon Grilled Pork Chops or Chicken