Mustard crusted bone-in pork chops (cook's c.h.)06/95, 3/

1 recipe pkg

Ingredients

Quantity Ingredient
-pork chops
6 Pork chops, thick cut, bone- in loin chops
Sea salt
1 Jar (8 oz.) \"grey poupon\" style mustard
3 tablespoons Dry ground ginger
3 tablespoons Plack pepper, freshly cracked
Canola or vegetable oil

Directions

MUSTARD COATED BONE-IN

Method;

1. Liberally salt each chop on both sides. Place 3/4ths of the jar of mustard into a small bowl. Set the rest of the mustard aside.

Generousely spread top, bottom, and sides of chops with mustard.

2. grind whole peppercorns and place in a low flat bowl. Add dry ginger and mix to combine.

3. Generousely pack top, bottom and sides of mustard coated chops with the ginger-peppercorn mixture. Place on a large plate and if grilling within the next 30 minutes, cover and allow to remain at room temperature. Otherwise, cover and refrigerate up to 3 hours in advance (actually this is the reccomended procedure as the crust forms better.) Bring to room temperature 20 to 30 minutes before grilling.

4. While the chops are marinating, prepare grill. Chops should be cooked overmedium heat (fairly ashen.) clean grill with a wire brush or crumpled aluminum foil, and lightly oil with a light flavored oil such as canola or vegetable.

5. Place chops directly over coals when they are ready, and grill one side till golden brown, turn and grill until done as desired.

6. serve with grilled peppers, onions and potatoes.

Mary Riemerman

Submitted By MARY RIEMERMAN On 06-17-95

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