Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium; lightly oil grates. Coat onion slices with 2 teaspoons oil. Place on grill. Cover; cook, turning once, until slices are charred in spots, 6 to 8 minutes. Transfer to a piece of foil; return foil with onions to grill. Cover, and continue cooking until tender, 10 to 12 minutes more.

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  • Transfer onions to a bowl. Toss with vinegar and 2 tablespoons mustard; season with salt and pepper. Cover to keep warm.

  • Coat pork with 2 tablespoons mustard; season with salt and pepper. Place on grill. Cover; cook, turning when grill marks are visible, until meat is no longer pink in the middle, 6 to 10 minutes. Brush with remaining tablespoon mustard. Serve with grilled onions.

Cook's Notes

White balsamic vinegar is available in most supermarkets; white-wine vinegar is a good substitute.

Reviews (1)

23 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 9
  • 1 star values: 4
Rating: Unrated
11/19/2008
This seems like such a simple, almost too simple recipe, but often simplicity is best- the mustard truly seals the chop juices, and the onions are a delicious compliment. Try it! My family loves this, and it could not be any easier!