My oldest daughter lives in southern New Hampshire and volunteers with her husband at one of the area ski resorts. This is one of her favorite winter recipes when coming home from the slopes on a cold winter night.
- 2 8-10 ounce bone-in pork chops trimmed and fat scored
- 4 tbsp maple syrup
- 1/3 cup Dijon coarse grain mustard
- 1 tbsp fresh lemon juice
- 1 tsp black pepper
- Kosher salt to taste
- In a small bowl, combine the maple syrup, mustard, lemon juice and black pepper.
- Arrange the chops in a shallow casserole dish. Spread the mustard mixture over the chops and marinade, refrigerated and covered, at least four hours, turning often. Remove chops from marinade and pat dry. Season the chops to taste with salt and pepper.
- Preheat grill for medium high direct cooking and grill chops eight to 10 minutes per side (depending on the ambient temperature). Cook to an internal temperature of 150 degrees F. Tent with foil and keep warm in a low oven until service.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
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