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| Ingredients: | |||||
| 6 | Pork Chops | ||||
| 3 T | Bourbon | ||||
| 4 T | Brown Sugar | ||||
| 4 T | Djon Mustard | ||||
| 1/8 t. | Pepper | ||||
| 3 T | Soy Sause | ||||
| 2 Each | Greens, Onions | ||||
| Directions: | |||||
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In non-reactive bowl, combine all ingredients and mix well. Refrigerate overnight (6-24 hours). Remove chops from marinade; set aside and reserve remaining marinade.
Grill- Over a medium flame, grill evenly on both sides until the meat thermometer registers an internal temperature of least 145°F. If you choose to butterfly the chops, making them serve more and cook more quickly, they should be cooked over high heat for only 2 or 3 min. per side and watched carefully to prevent overcooking. Baste with marinade prior to turning pork chops. Use tongs/spatula to turn meat—not a fork, which will pierce meat, allowing juices to escape Stovetop- In a nonstick skillet over medium heat, cook pork in 1T. olive oil for 6-8 min. on each side, or until golden brown. Baste with marinade prior to turning pork chops. (Chops continue to cook after removed from heating source- place them in a well-protected place. After five minutes, use meat thermometer to test temperature of pork chops at center. They should measure 160° F for medium, 170° F for well done.) If desired, remaining marinade may be heated on stovetop in a skillet, and served as extra sauce. 5.5 WW points/serving |
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