2 tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper -- freshly ground
4 pork chops -- up to 6
3 tablespoon butter
-----herb butter-----
2 tablespoon softened butter
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1/2 teaspoon lemon juice
salt and pepper
Instructions:
This is a pork chop recipe that will just melt in your mouth. [It
does too. Amazing... S.C.] From a collection that was tried in the
test kitchens at Hatfield Quality Meats. . Make a paste of the mustards,
salt, and pepper and 2 tablespoons butter. Rub this paste into the
chops. Grill the chops over a very hot charcoal fire for 4 to 6 minutes
on each side. Place each chop in tin foil and brush with the herb
butter. Wrap each chop and place on grill for 10 minutes. Brush chops
with herb butter and serve. This recipe originated in the Pig Out
cookbook by produced by the Junior League of Waterloo-Cedar Falls,
Iowa.
