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Honey-Mustard Pork Chops

Honey-Mustard Pork Chops
For Linda Shupe of Berthoud, Colorado, “This recipe is a nice change from the usual barbecue sauce and makes tender, moist pork chops. It lets me get supper on the table fast—especially when I assemble it the night before!” —
6 ServingsPrep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/3 cup Dijon mustard
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sherry or reduced-sodium chicken broth
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 6 boneless pork loin chops (3/4 inch thick and 6 ounces each)

Directions

  • In a small bowl, combine the first eight ingredients. Pour half of
  • the marinade into a large resealable bag; add pork chops. Seal bag
  • and turn to coat; refrigerate for 6-8 hours or overnight. Cover and
  • refrigerate remaining marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill pork,
  • covered, over medium heat or broil 4-5 in. from the heat for 4-5
  • minutes on each side or until a thermometer reads 145°, basting
  • frequently with reserved marinade. Let meat stand for 5 minutes
  • before serving. Yield: 6 servings.
© Taste of Home 2013

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Honey-Mustard Pork Chops (continued)

Nutrition Facts: 1 pork chop equals 254 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 256 mg sodium, 6 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 5 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013