Hey, it's not raining here and the gas Weber has been up on our deck for the winter months, so tonight, let's grill a quick pork chop. Use a bone in pork loin or rib chop. I prefer a rib chop. More juicy. I took them out of their packaging, placed them in the plastic bag I had used to put the package of chops in, and pounded the chops just to make them a bit thinner and to help tenderize them. Then into a plastic zip lock bag they went with a simple brine of water, kosher salt and brown sugar. Place into the refrigerator for an hour or two. Drain and then dry on paper towels. Mix together 2 tbsp dijon mustard, 2 tbsp sweet hot mustard, 2 tbsp white balsamic vinegar, 1 tbsp honey, 1 tsp fresh thyme leaves, 1 tsp olive oil and freshly ground pepper. Brush onto the pork chops and grill to desired temperature. Medium is good for me.
Served simply with roasted carrots from the garden and sautéed pea vines, the pork chop was a hit.