- 1/4 cup red wine vinegar
- 2 tablespoons canola oil
- 2 tablespoons Dijon mustard
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon minced chives
- 1/4 teaspoon dried tarragon
- 4 boneless butterflied pork chops (4 ounces each), trimmed
- Additional minced chives, optional
- In a small bowl, combine the vinegar, oil, mustard and herbs; set aside.
- Grill chops, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Sprinkle with chives if desired. Yield: 4 servings.
Originally published as Dijon Pork Chops in Country Pork 1996, p100
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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