In a small bowl, stir together the mustard, orange juice, brandy, worecestershire sauce, tarragon and 3/4 teaspoon pepper. Smear the mustard mixture over both sides of the pork chop. Let stand for 20 minutes at room temperature or cover and refrigerate for upto 2 hours. If refrigerated, remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
CHARCOAL: Grill the meat over the hottest part of the fire turning once, until done to your liking. 4-5 minutes per side for medium(slightly pink at the center and juicy).
GAS :Grill the meat directly over the heat elements, turning once, until done to your liking, 4-5 minutes per side for medium (slightly pink at the center and juicy).
Serve the chops immediately on warmed individual plates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 185 (39%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 185.9mg||57 %|
|Sodium 558.1mg||19 %|
|Potassium 1182.8mg||31 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 4.3g|
|Protein 61.3g||88 %|
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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: 474
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