Grilled Iowa Pork Chops Dijonnaise

Recipe Ingredients

2 tablespoons	30ml	Dijon mustard
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper - freshly ground
4		Pork chops - up to 6
3 tablespoons	45ml	Butter
		Herb Butter
2 tablespoons	30ml	Softened butter
1 tablespoon	15ml	Finely chopped parsley
1 tablespoon	15ml	Finely chopped chives
1/2 teaspoon	2.5ml	Lemon juice
		Salt and pepper

Recipe Instructions

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.

Source:
The Idaho Potato Commission

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