Maple-Dijon-Marinated Pork Chops
Don't poke holes in the meat while marinating, as this allows juice to seep out during cooking, and never reuse marinade that has been in contact with raw meat without first boiling it for a few minutes to kill any bacteria.
- Servings: 4
Source: Martha Stewart Living, June 2005
- 1 cup Maple-Dijon Marinade
- 4 half-inch-thick loin pork chops
In a large resealable plastic bag, combine marinade and pork chops. Marinate for at least 1 hour and up to 4 hours.
Preheat a grill or grill pan to medium-high heat. Remove pork chops from bag, and discard marinade. Grill pork chops until the internal temperature reaches 160 degrees on an instant-read thermometer, 5 to 6 minutes per side.