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To make the Maple-Dijon Marinade: Place the vinegar, honey, maple syrup, mustard, and harissa in a small bowl, and mix to combine. Store, refrigerated in an airtight container, up to 2 weeks. (Makes 2 cups) In a large resealable plastic bag, combine marinade and pork chops. Marinate for at least 1 hour and up to 4 hours. Heat a charcoal or gas grill. Remove pork chops from bag, and discard marinade. Grill pork chops over high heat for 5 to 6 minutes per side or until the internal temperature reaches 160 degrees on an instant-read thermometer. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 194 Calories (kcal); 1g Total Fat; (6% calories from fat); 1g Protein; 47g Carbohydrate; 0mg Cholesterol; 381mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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