Peppy’s Savoury Recipe!
Preparation: 15 min
Refrigeration: 3 h
Cooking Time: 10 min
Difficulty Level: 1
PORK CHOPS IN DIJON
4 Maillard Bone-In Pork Chops (or your store brand
Pork Chops), each 250 g approximately
4 tablespoon softened butter
2 tablespoon Dijon mustard
½ tablespoon Steak spices
½ tablespoon Worcestershire sauce
PREPARATION AND COOKING
1. Stir all ingredients in a bowl. Lay out the pork chops in large, covered dish and smother
them with marinade. Let them stand in the refrigerator for 3 hours.
Let the meat sit for 30 minutes at room temperature prior to cooking.
2. Preheat your barbecue at high temperature. Grill the chops for 3 minutes, then rotate them
45 degrees and cook 3 more minutes. Cook over indirect heat
for another 5 minutes or until the internal temperature reaches 65 °C (150 °F).
The pork chops may vary in thickness, but the meat should stay pink.
3. Remove from the barbecue, put them on a plate and cover with aluminum
paper. Let stand 3 to 5 minutes before serving with your favourite fixings.