Maple-Dijon-Marinated Pork Chops

24 Ratings
  • 5 5
  • 4 2
  • 3 7
  • 2 5
  • 1 5

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.

Martha Stewart Living, June 2005

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Recipe Summary

Servings:
4
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Ingredients

Directions

  • In a large resealable plastic bag, combine marinade and pork chops. Marinate for at least 1 hour and up to 4 hours.

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  • 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.

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Reviews (3)

24 Ratings
  • 5 5
  • 4 2
  • 3 7
  • 2 5
  • 1 5
Martha Stewart Member
04/07/2010
There is a link to the marinade recipe at this time. Click on the ingredient list phrase "Maple Dijon Marinade" (after 1 cup) - new window will open with recipe. My issue is availability of harissa sauce -- wondering if it is available at regular grocery store. I've never heard of it. Google search recipe results sound like it will be a fun new taste to experiment with if I can locate.
Martha Stewart Member
04/07/2008
If you search for "maple dijon marinade," it's there. I'm not sure why there's no link to it from this page, though.
Martha Stewart Member
01/14/2008
It would be nice if you'd included the recipe for the Maple Dijon marinade.
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