1. In a nonreactive bowl, combine the Dijon mustard, garlic, vinegar, salt, and pepper with 2 tsp water. Slowly whisk in the olive oil to form a creamy marinade. Stir in the cut basil. 2. Add the chops to the marinade and toss to coat evenly. Marinate the chops for 1 to 3 hours, covered and refrigerated. 3. Preheat a grill, grill pan, or barbecue to very hot. Shake the excess marinade from the chops and grill 4 to 5 mins a side for medium-rare, or slightly longer for more well done. Transfer to a warm platter and serve. NOTE: This a "finger food", meant to be eaten hot-off-the-grill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 4|
|Calories from Fat: 69 (86%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 402mg||14 %|
|Potassium 45.1mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.5g|
|Protein 1.1g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 80
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