Grilled iowa pork chops dijonnaise

Yield: 1 servings

Measure Ingredient
2 tablespoons Dijon Mustard
1 teaspoon Dry mustard
1 teaspoon Salt
2 tablespoons Softened butter
1 tablespoon Finely chopped parsley
1 tablespoon Finely chopped chives
½ teaspoon Pepper, freshly ground
4 \N To 6 Iowa chops
3 tablespoons Butter
½ teaspoon Lemon juice
\N \N Salt and pepper


This is a pork chop recipe that will just melt in your mouth. [It does too. Amazing... S.C.] From a collection that was tried in the test kitchens at Hatfield Quality Meats. .

Make a paste of the mustards, salt, and pepper and 2 tablespoons butter. Rub this paste into the chops. Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side. Place each chop in tin foil and brush with the herb butter. Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve.

This recipe originated in the Pig Out cookbook by produced by the Junior League of Waterloo-Cedar Falls, Iowa.

Posted by Stephen Ceideberg; October 5 1992.

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